Browned Butter Carrot Cake
This Browned Butter Carrot Cake features a moist crumb and warm spices, enhanced by the nutty richness of browned butter and topped with creamy cream cheese frosting.
Ingredients
For the cake
- 6 tablespoons unsalted butter (browned until golden and nutty) Use unsalted European-style butter for richer flavor.
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs (room temperature) Use room-temperature eggs for better emulsion.
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour For gluten-free, use a 1:1 gluten-free blend.
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups finely grated carrots Grate finely for even moisture distribution.
- 1/2 cup chopped walnuts or pecans (optional) Toast for fresher flavor.
For the frosting
- 8 ounces cream cheese (softened, full-fat) Use full-fat for best texture.
- 4 tablespoons unsalted butter (softened)
- 2 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract (for frosting)
- 1 teaspoon fresh lemon juice (optional, for frosting) Adds brightness to the frosting.
Instructions
Preparation
- Brown the butter: Place unsalted butter in a medium saucepan over medium heat and stir frequently until it caramelizes to a golden brown, about 5–7 minutes.
- Mix wet ingredients: Combine warm browned butter with granulated and brown sugar, whisking until combined. Add eggs one at a time, beating briefly after each, then stir in vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- Incorporate carrots and nuts: Gradually fold the dry ingredients into the wet mixture, then fold in finely grated carrots and optional chopped nuts.
Baking and Cooling
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans. Divide the batter evenly and bake for 30–35 minutes.
- Cool in pans for 10 minutes, then invert onto cooling racks to cool completely.
Frosting and Assembly
- Make the frosting by beating softened cream cheese and butter until smooth. Gradually add sifted powdered sugar and vanilla.
- Spread frosting between the layers, then frost the top and sides. Optionally sprinkle with chopped nuts or a dusting of cinnamon.
Notes
For a smoother texture, use room-temperature ingredients. Store in an airtight container in the fridge for 4–5 days or freeze for up to 3 months.