Description
This Moist Homemade Brown Butter Carrot Cake is a delightfully rich and flavorful dessert featuring the deep, nutty taste of brown butter combined with tender shredded carrots and warm spices. It is perfectly balanced with a luscious cinnamon cream cheese frosting, making it an irresistible treat for any occasion.
Ingredients
Scale
Cake
- 10 tbsp unsalted butter
- 2 ½ cups all-purpose flour
- 2 tsp baking soda
- ½ tsp fine sea salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 2 cups light brown sugar
- 3 large eggs
- 1 cup unsweetened applesauce
- 1 tsp vanilla extract
- 3 cups finely shredded carrots
- ¾ cup finely chopped walnuts or pecans
Frosting
- 24 oz cream cheese
- 2 sticks (1 cup) unsalted butter
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp salt
- 5 cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure easy removal after baking.
- Brown the Butter: In a saucepan, melt the unsalted butter over medium heat, continuing to cook until it turns golden brown and emits a nutty aroma. Pour the brown butter into a mixing bowl and allow it to cool to room temperature.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, sea salt, ground cinnamon, nutmeg, and ground ginger until evenly combined.
- Mix Wet Ingredients: To the cooled brown butter, add the light brown sugar, eggs, unsweetened applesauce, and vanilla extract. Whisk thoroughly to combine. Stir in the finely shredded carrots.
- Combine and Fold: Gradually fold the dry ingredients and chopped walnuts or pecans into the wet mixture, mixing just until incorporated to keep the batter light.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center emerges clean. Remove from oven and let cool completely in the pans on wire racks.
- Make the Frosting: In a large bowl, beat together the cream cheese, unsalted butter, vanilla extract, ground cinnamon, and salt until smooth and creamy. Gradually add the powdered sugar, continuing to beat until the frosting is light and fluffy.
- Assemble the Cake: If desired, slice each cake layer horizontally for additional layers. Spread the cream cheese frosting evenly over each layer and stack them to assemble the cake.
- Store and Serve: Refrigerate the assembled cake if not serving immediately to keep the frosting firm. For extra flavor and texture, optionally toast the nuts before adding them to the batter.
Notes
- Toasting the nuts before folding them into the batter enhances their flavor and adds a pleasant crunch.
- Ensure the brown butter is cooled before mixing with eggs to prevent scrambling.
- You can substitute the walnuts or pecans with your favorite nuts or omit for a nut-free version.
- This cake keeps well refrigerated for up to 3 days and freezes beautifully for longer storage.
