Browning the butter adds a toasty depth that makes this carrot cake taste like a bakery cake. It takes five extra minutes and is worth every one.
Grate the carrots by hand on the fine side of the grater for the most tender crumb.
Brown Butter Carrot Cake
Moist spiced carrot cake with nutty brown butter and a tangy cream cheese frosting. A showstopper that is easier than it looks.
Ingredients
Method
- Brown the butter in a pan until golden and smelling nutty. Let it cool for 15 minutes.
- Heat the oven to 350°F (175°C). Grease and line two 8-inch round pans.
- Whisk the dry ingredients. In another bowl, whisk the brown butter, sugar and eggs.
- Combine both, then fold in the carrots and walnuts.
- Bake for 30 to 35 minutes. Cool completely.
- Beat the frosting ingredients until smooth. Fill, stack and frost the cake.
Notes
Store in the fridge for up to 4 days. Bring to room temperature before serving.
Tips for success
- Use block cream cheese, not the spreadable tub, for frosting that holds its shape.
- Chill the layers for 20 minutes before frosting to stop crumbs.
Leave a Reply