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Browned Butter Carrot Cake

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A delicious twist on classic carrot cake with a nutty flavor from browned butter and pineapple for moisture.

Ingredients

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  • 1 cup unsalted butter (to brown)
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 cups grated carrots (about 4 to 5 medium carrots)
  • 1 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts or pecans (toast for extra flavor)

For the frosting:

  • 1 cup cream cheese, softened
  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans. Line with parchment for easy removal.
  2. Melt butter in a saucepan over medium heat, swirling frequently until it turns nutty.
  3. Cool the browned butter for 5 to 10 minutes in a heatproof bowl.
  4. Whisk the cooled butter with sugar until smooth in a large mixing bowl.
  5. Add eggs one at a time, beating well after each addition.
  6. Sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a separate bowl.
  7. Add dry ingredients to butter mixture in batches, mixing gently until just combined.
  8. Fold in grated carrots, crushed pineapple, and nuts until evenly distributed.
  9. Divide the batter between prepared pans and smooth the tops.
  10. Bake for 25 to 30 minutes until a toothpick comes out clean.
  11. Cool cakes in pans for 10 minutes, then invert onto wire racks to cool completely.
  12. Beat cream cheese and butter until smooth for the frosting, gradually adding powdered sugar and vanilla.
  13. Spread frosting between layers and on top and sides as desired.

Notes

For a nut-free version, omit the nuts and add sunflower seeds or extra carrots. Use gluten-free flour if needed; baking time may vary.

Nutrition

Find it online: https://www.simplefamilydishes.com/browned-butter-carrot-cake-2/