Description
This Brown Butter Carrot Cake features a rich, nutty base with warm spices and finely shredded carrots, layered with a creamy cinnamon-spiced cream cheese frosting. The brown butter adds a deep, toasty flavor that elevates this classic dessert, making it moist and flavorful. Perfect for celebrations or any time you crave a comforting, delicious cake.
Ingredients
For the Cake
- 10 tablespoons (142 grams) unsalted butter
- 2 1/2 cups (318 grams) all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 cups (400 grams) firmly packed light brown sugar
- 3 large eggs, at room temperature
- 1 cup (250 grams) unsweetened applesauce
- 1 teaspoon vanilla extract
- 3 cups (296 grams) finely shredded carrots (about 4 medium carrots)
- 3/4 cup (84 grams) finely chopped walnuts or pecans
For the Frosting
- 24 ounces (680 grams) cream cheese, completely softened to room temperature
- 2 sticks (227 grams) unsalted butter, completely softened to room temperature
- 1 tablespoon vanilla paste or extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 5 cups (625 grams) powdered sugar, sifted
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F (175°C). Thoroughly grease two 8-inch round cake pans and line the bottom of each with parchment paper to prevent sticking.
- Brown the butter: In a medium skillet over medium heat, melt the butter. Swirl the pan occasionally and cook until the butter is foamy with crackling sounds. When crackling stops, continue swirling until the butter develops a nutty aroma and amber brown bits appear at the bottom. Remove from heat and pour into a mixing bowl. Let it cool completely.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, ground cinnamon, nutmeg, and ginger until evenly combined. Set aside.
- Combine wet ingredients and carrots: To the cooled browned butter, whisk in the light brown sugar until well combined, then whisk in the eggs one at a time. Stir in the applesauce, vanilla extract, and finely shredded carrots until evenly mixed.
- Add dry ingredients and nuts: Gradually add the dry flour mixture to the wet mixture and stir just until combined. Be careful not to overmix. Fold in the chopped walnuts or pecans evenly.
- Bake the cake layers: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for about 30 minutes, or until a cake tester inserted in the center comes out clean. Once baked, let the cakes cool completely on wire racks.
- Slice cake layers: Using a cake leveler or a serrated knife, carefully slice each cake layer in half horizontally to create four layers total. Place the layers in the refrigerator while preparing the frosting.
- Prepare the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and butter with vanilla paste or extract, ground cinnamon, and fine sea salt on medium-high speed until very light, smooth, and creamy. Scrape down the bowl as needed. On low speed, gradually add the sifted powdered sugar and beat until the frosting is smooth and creamy.
- Assemble the cake: Place one cake layer cut side up on a cake stand or serving platter. Spread about one quarter of the frosting evenly over the layer, slightly pushing the frosting over the edges. Repeat with the remaining layers. Use an offset spatula to spread the remaining frosting evenly over the top and sides of the cake, smoothing the edges for a clean finish.
- Serve and store: Serve the cake immediately or store it in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Notes
- Make sure the butter is completely browned but not burned for the best nutty flavor.
- Allow the browned butter to cool fully before mixing with sugar and eggs, or it may cook the eggs.
- Use freshly shredded carrots for moisture and texture; finely shredded is best to distribute evenly.
- Chilling the cake layers before frosting helps create clean, even layers.
- Store the cake covered in the fridge to keep the cream cheese frosting fresh and prevent drying.
- This cake can be made a day ahead and assembled just before serving for convenience.
- For nut-free version, omit nuts or substitute with seeds like pumpkin seeds.
