Brown Butter Carrot Cake (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
10 tablespoons (142 grams) unsalted butter
02 -
2 1/2 cups (318 grams) all-purpose flour
03 -
2 teaspoons baking soda
04 -
1/2 teaspoon fine salt
05 -
1 teaspoon ground cinnamon
06 -
1/2 teaspoon ground nutmeg
07 -
1/2 teaspoon ground ginger
08 -
2 cups (400 grams) firmly packed light brown sugar
09 -
3 large eggs at room temperature
10 -
1 cup (250 grams) unsweetened applesauce
11 -
1 teaspoon vanilla extract
12 -
3 cups (296 grams) finely shredded carrots (about 4 medium carrots)
13 -
3/4 cup (84 grams) finely chopped walnuts or pecans
→ Frosting Ingredients
14 -
24 ounces (680 grams) cream cheese, softened to room temperature
15 -
2 sticks (227 grams) unsalted butter, softened to room temperature
16 -
1 tablespoon vanilla paste or extract
17 -
1 teaspoon ground cinnamon
18 -
1/4 teaspoon fine salt
19 -
5 cups (625 grams) powdered sugar, sifted
# Instructions:
01 -
Preheat the oven to 350°F. Thoroughly grease two 8-inch round cake pans and line the bottoms with parchment paper.
02 -
In a medium skillet over medium heat, melt the butter. Swirl the pan occasionally until the butter becomes foamy with audible cracking noises. Once the cracking stops, continue swirling until the butter develops a nutty aroma and amber-colored bits form. Remove from heat and pour into a mixing bowl. Cool completely.
03 -
Whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl. Set aside.
04 -
Whisk the brown sugar into the cooled browned butter, then add eggs. Stir in applesauce, vanilla, and shredded carrots.
05 -
Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chopped nuts.
06 -
Divide the batter evenly between the prepared cake pans. Bake for 30 minutes, or until a cake tester comes out clean. Let the cakes cool completely before transferring to wire racks.
07 -
Once cooled, use a serrated knife or cake leveler to slice each cake into two layers, creating four layers in total. Refrigerate the layers while preparing the frosting.
08 -
In a stand mixer with the paddle attachment, beat cream cheese, butter, vanilla, cinnamon, and salt on medium-high speed until smooth and creamy. Gradually add sifted powdered sugar on low speed and mix until creamy.
09 -
Place one cake layer, cut side up, on a cake stand or platter. Spread 1/4 of the frosting evenly over the layer, slightly pushing it out over the edges. Repeat with remaining layers. Spread the remaining frosting evenly over the entire cake with an offset spatula.
10 -
Store the cake in an airtight container in the fridge for up to 3 days or serve immediately.
# Notes:
01 -
Use freshly grated carrots for maximum moisture and flavor. Avoid pre-shredded carrots, as they are too dry. Grate them coarsely for the best results.