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Browned Butter Carrot Cake
Benchi

Browned Butter Carrot Cake Recipe

A rich and flavorful Browned Butter Carrot Cake enhanced with a nutty, caramelized flavor from browned butter, complemented by a luscious cream cheese frosting.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 ½ cups All-Purpose Flour
  • 2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 2 teaspoons Ground Cinnamo
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg
  • 1 ½ cups Granulated Sugar
  • ½ cup Light Brown Sugar
  • 4 large Eggs, at room temperature
  • ¾ cup Neutral Oil (like vegetable or canola)
  • ½ cup Buttermilk, at room temperature
  • 1 tablespoon Pure Vanilla Extract
  • 1 cup Unsalted Butter, for browning
  • 3 cups Grated Carrots, packed
  • ½ cup Chopped Walnuts or Pecans (optional)
  • 1 cup Unsalted Butter, softened
  • 8 ounces Full-Fat Cream Cheese, softened
  • 4 cups Powdered Sugar, sifted
  • 1 tablespoon Browned Butter (for frosting)
  • Pinch of Salt

Equipment

  • Saucepan
  • Oven
  • Whisk
  • Baking Pans
  • Mixing bowls

Method
 

Instructions
  1. Brown the butter by melting it in a saucepan over medium heat until golden brown and nutty, then let it cool.
  2. Preheat your oven to 175°C (350°F) and prepare your cake pans.
  3. Whisk together the dry ingredients in one bowl and the wet ingredients in another bowl, then combine them without overmixing.
  4. Fold in the grated carrots and any optional nuts.
  5. Divide the batter between pans and bake until a skewer comes out clean.
  6. Cool the cakes and then make the frosting by blending together softened butter, cream cheese, browned butter, and powdered sugar.
  7. Assemble and frost the cake layers.