Welcome to the delightful world of baking with this Brown Butter Carrot Cake! This cake is a lovely blend of warm spices, moist carrots, and creamy frosting that will whisk you away to a cozy kitchen. Let’s dive into creating this scrumptious treat!
Tips for Success
Make sure your butter is perfectly browned for that nutty flavor, and don’t rush the cooling process. Trust me, you’ll love the depth it adds!
Favorite Parts
This cake is not only delicious but also a great way to sneak in some veggies. Plus, that cream cheese frosting? Absolutely irresistible!
Ingredients
- For the cake:
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- For the cream cheese frosting:
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Instructions
- Make the cake:
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Step 1- Preheat the oven: Preheat the oven to 350°F. Thoroughly grease two 8-inch round cake pans and line the bottom with parchment paper.
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Step 2- Brown the butter: In a medium skillet set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl. Let cool completely.
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Step 3- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
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Step 4- Combine ingredients: To the browned butter, whisk in the brown sugar, then the eggs. Stir in the applesauce, vanilla, and carrots. Add the dry ingredients and mix until just combined. Stir in the nuts.
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Step 5- Bake the cake: Divide the batter evenly among the prepared cake pans. Bake until a cake tester inserted comes out clean, about 30 minutes. Let cool completely before transferring to wire racks.
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Step 6- Prepare cake layers: Slice each cake layer in half for four layers using a cake leveler or serrated knife. Place layers in the fridge while you make the frosting.
- Make the frosting:
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Step 7- Beat frosting ingredients: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, vanilla, cinnamon, and salt on medium-high speed until very light, creamy, and smooth. Scrape down the sides and bottom of the bowl as needed. On low speed, gradually add in the sugar and beat until creamy.
- Assemble the cake:
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Step 8- Layer and frost the cake: Place one cake layer cut side up on a cake stand or platter. Spread about 1/4 of the frosting all over the cake layer, pushing it out over the edge just slightly. Repeat with the remaining layers. With an offset spatula, spread the remaining frosting evenly all over the cake, smoothing the edges.
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Step 9- Serve or store: Serve or store in an airtight container in the fridge for up to 3 days.
Nutrition
- Calories: 400, Fat: 25g, Carbs: 45g, Protein: 5g
Cooking techniques
Learn the art of browning butter for a nutty flavor that elevates your baked goods. This technique is simple but adds a gourmet touch!
Variations or substitutions
Feel free to swap in other nuts or leave them out entirely. You can also use different spices like cardamom for a unique twist!
Storage tips
Store your cake in an airtight container in the fridge to keep it fresh for up to 3 days. You can also freeze layers for later use!
Notes
For a nut-free version, simply omit the walnuts or pecans. Enjoy!
