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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.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3/4 cup (170 g) butter
  • 2 cups (250 g) all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon 1/2 tsp ginger
  • 1/2 tsp salt
  • 1 cup (200 g) brown sugar
  • 3 eggs
  • 3 cups finely grated carrots
  • 1/2 cup chopped walnuts optional
For the frosting
  • 8 oz cream cheese 1/2 cup butter, 3 cups powdered sugar, 1 tsp vanilla

Method
 

  1. Brown the butter in a pan until golden and smelling nutty. Let it cool for 15 minutes.
  2. Heat the oven to 350°F (175°C). Grease and line two 8-inch round pans.
  3. Whisk the dry ingredients. In another bowl, whisk the brown butter, sugar and eggs.
  4. Combine both, then fold in the carrots and walnuts.
  5. Bake for 30 to 35 minutes. Cool completely.
  6. 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.