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Brown-Butter-Carrot-Cake-Recipe

Brown Butter Carrot Cake

Recipe Author: Elise

This Brown Butter Carrot Cake features rich, nutty flavors from browned butter and the natural sweetness of carrots. Perfect for celebrations and gatherings, it stands out with its moist texture and creamy frosting, making it an irresistible homemade dessert that everyone will love.

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  • Prep Time 35 minutes
  • Cook Time 35 minutes
  • Yield 10 servings 1x

Ingredients

Scale
  • 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
  • 3 cups (296 grams) finely shredded carrots (about 4 medium carrots)
  • 3/4 cup (84 grams) finely chopped walnuts or pecans
  • 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

  1. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans, lining the bottoms with parchment paper.
  2. In a medium skillet, melt the unsalted butter over medium heat. Swirl occasionally until it becomes foamy and cracks audibly. Once the crackling subsides, continue to swirl until it browns lightly and develops a nutty aroma, about 2-3 minutes. Remove from heat and let cool completely in a bowl.
  3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  4. In the cooled browned butter bowl, whisk in the brown sugar followed by the eggs. Then, mix in the applesauce, vanilla, and shredded carrots. Gradually add the dry mixture until just combined, and fold in the nuts.
  5. Evenly distribute the batter in the prepared pans and bake for approximately 30 minutes or until a tester comes out clean. Allow cooling before transferring to wire racks.
  6. For frosting, in a stand mixer, beat cream cheese and softened butter until creamy. Add vanilla, cinnamon, and salt, then gradually mix in the sifted powdered sugar until smooth and light.
  7. To assemble, slice each cake layer in half. Place one layer on a cake stand and spread about 1/4 of the frosting over it. Repeat with remaining layers. Finally, frost the sides and top of the cake evenly with the remaining frosting.

Notes

Make sure to let the browned butter cool completely before mixing with other ingredients to prevent cooking the eggs.
Store leftovers in an airtight container in the fridge for up to 3 days for optimal freshness.
You can substitute walnuts with pecans or omit them entirely for a nut-free version.

Nutrition

  • Serving Size: 1 slice
  • Calories: 480
  • Sugar: 38g
  • Sodium: 250mg
  • Fat: 28g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 80mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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Find it online: https://baking.savorgrid.com/brown-butter-carrot-cake/