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Browned Butter Carrot Cake

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A moist and warmly spiced carrot cake enhanced with browned butter for a nutty flavor, topped with classic cream cheese frosting.

Ingredients

Scale
  • 6 tablespoons unsalted butter, browned until golden and nutty
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 cups finely grated carrots (about 3 medium carrots)
  • 1/2 cup chopped walnuts or pecans, optional

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line bottoms with parchment for easy release.
  2. Brown the butter in a medium saucepan over medium heat until golden and nutty. Pour into a heatproof bowl and let cool slightly.
  3. In a large bowl, combine the browned butter with granulated and brown sugars. Beat until well combined. Add eggs one at a time, mixing after each. Stir in vanilla.
  4. In another bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt until combined.
  5. Gradually fold dry ingredients into wet mixture. Then fold in grated carrots and chopped nuts if using.
  6. Divide batter between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  7. Let cakes cool in pans for 10 minutes, then invert onto cooling racks to cool completely.
  8. For the frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla. If using lemon juice, mix until creamy.
  9. Assemble the cake by spreading frosting between layers and on top and sides. Optionally sprinkle with chopped nuts or cinnamon.

Notes

Room temperature eggs incorporate better. Toast nuts for added flavor if using.

Nutrition

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