Carrot cake with brown butter frosting
Carrot cake is a classic.
I’m sure you’ve heard the jokes “The carrots, the raisins, and the nuts make it healthy, right? Right?!”
Look, all quips aside, Carrot cake is cake so just enjoy the spiced creamed cheese goodness for what it is.
Anywho, this carrot cake is simple and to the point, sans nuts because well that’s not my preference but if you love it, don’t be afraid of tossing in a cup of your favorite.
The brown butter, cream cheese icing is so so good you could easily eat it by spoonfuls just make sure you have enough to ice the cake :)
And if you want all the flavor of a carrot cake, but in cookie form, I got you covered with my carrot cake cookies.
Baker’s note: how to incorporate brown butter into the cream crease frosting?
Once you brown your butter and pour it into a heat safe container. Refrigerate it until it is solid.
I usually like to make brown butter the day before. Let it sit out and come to room temperature like you would any other stick of butter, and mix into the frosting.
Carrot cake with brown butter cream cheese frosting
Ingredients
- 2 cups (240g) all purpose flour
- 1 tsp of baking soda
- 2 tsp of baking powder
- 1 tsp salt
- 1 cup (200g) white granulated sugar
- 1 cup (200g) light brown sugar
- 4 large eggs
- 1 cup (200g) vegetable or canola oil
- 1 tsp of vanilla extract
- 1 ½ tsp ground cinnamon
- ½ tsp allspice
- ½ tsp nutmeg
- 1 cup raisins (150g) raisins
- 3 cups (300g) grated carrots *(see note below)
- 225 grams (8 oz. / 1 package) package of softened cream cheese
- 140 grams (1 ¼ cups) powdered sugar
- ⅓ cup (40g) heavy whipping cream
- ½ cup (113g) brown butter, softened *(see note below)
- ½ stick (63g) of unsalted butter, softened
- 1 tsp vanilla extract
Instructions
- Place the oven rack in the middle of the oven. Preheat to 350°F.
- Grease two 9 inch cake pans, cover the bottom of pans with parchment paper, and coat with a thin layer of flour. Set aside.
- In a medium bowl whisk together flour, baking powder, baking soda, cinnamon, allspice, nutmeg and salt. Set side.
- In another medium bowl add both sugars, vanilla and oil. Add one egg at a time and mix until well combined.
- Fold in half flour mixture. Once well combined, fold in the other half of the flour mixture, remembering to scrape down the sides of the bowl.
- Mix in the grated carrots, and raisins (Toss your raisin in a bit of flour before adding to the cake mix to prevent them from sinking into the bottom of the cake).
- Divide the batter between the two cake pans. Bake for 25- 30 minutes.
- To check if done, insert a toothpick a few inches from the edge. It should come out clean and the cake should spring back to touch. If not, bake a few more minutes, checking every 2-3 minutes until done.
- Cool cake in pans for about 20 minutes before turning cakes over on a cooling rack. Leave the bottom side of the cake up and remove parchment paper. Continue to let the cake cool completely.
- While the cake is cooling, make the brown butter cream cheese frosting. In a large bowl mix together cream cheese and brown butter, and unsalted butter until creamy.
- Add in powdered sugar a little at a time until fluffy.
- Add in heavy cream and beat until smooth.
- When cakes are completely cool, frost the top of one of the cakes, place the second cake on top and frost the top of it, as well.
- Cover the remaining cake in a thin layer of the frosting or leave the sides unfrosted.
- Decorate the cake with crushed pecans, scatter on top or around the cake.
Notes
- I grated about 5 medium sized carrots for 3 cups
- I browned 2 sticks of butter, so you may have more than you need for the frosting. Better to have too much than not enough. The left over can be used in anything you cook.
The carrot cake can be stored at room temperature up to two days, or in the refrigerator for up to a week.
