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Brown Butter Carrot Cake

Brown Butter Carrot Cake Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 cup (2 sticks) unsalted butter, browned and cooled to room temperature
  • 2 cups all-purpose flour, spooned and leveled
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp freshly grated nutmeg
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 3 cups freshly grated carrots, lightly packed
  • 1 cup chopped walnuts, optional
  • 8 oz cream cheese, softened
  • 4 tbsp unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 tsp vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Method
 

  1. Brown the butter in a saucepan over medium heat for 5 to 7 minutes until amber and nutty; pour into a bowl, let cool to room temperature, then preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans and line with parchment.
  2. Whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt in a large bowl.
  3. Beat the granulated sugar, brown sugar, and eggs on medium-high for 3 minutes until thick; mix in 2 tsp vanilla, then slowly stream in the cooled brown butter until glossy.
  4. Fold the dry ingredients into the wet mixture in three additions just until combined, then fold in the carrots and walnuts until evenly distributed.
  5. Divide batter between pans and bake for 25 to 30 minutes, until a toothpick comes out with moist crumbs. Cool in pans 15 minutes, then turn out and cool completely.
  6. Beat cream cheese, butter, powdered sugar, 1 tsp vanilla, and a pinch of salt until fluffy. Frost the cooled cake layers, stacking and covering the sides. Serve or chill.

Notes

The browned butter can be made up to 3 days ahead; keep it covered in the fridge and let it come to room temperature before using. If the frosting gets too soft while spreading, pop the cake in the fridge for 15 minutes, then keep going.