Description
A delightful carrot cake infused with the rich, nutty flavor of browned butter and topped with creamy cream cheese frosting.
Ingredients
Scale
- 6 tablespoons unsalted butter (browned until golden and nutty)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs (room temperature)
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups finely grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 8 ounces cream cheese (softened, full-fat)
- 4 tablespoons unsalted butter (softened)
- 2 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract (for frosting)
- 1 teaspoon fresh lemon juice (optional, for frosting)
Instructions
- Brown the butter: Place 6 tablespoons unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and foams. Watch for milk solids to turn golden brown and smell nutty (about 5-7 minutes). Remove from heat and pour into a heatproof bowl to cool slightly.
- Mix wet ingredients: In a large bowl, combine browned butter with 1 cup granulated sugar and 1/2 cup packed brown sugar. Beat until well mixed. Add 3 eggs one at a time, mixing well after each. Stir in 1 1/2 teaspoons vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon salt.
- Incorporate carrots and nuts: Gradually add dry ingredients to wet mixture, folding gently until just combined. Fold in 2 cups finely grated carrots and 1/2 cup chopped nuts if using.
- Bake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide batter evenly and smooth tops. Bake 30-35 minutes or until toothpick inserted near center comes out clean and cake springs back lightly when touched.
- Cool: Let cakes cool in pans for 10 minutes, then transfer to cooling racks to cool completely.
- Make frosting: Beat 8 ounces softened cream cheese and 4 tablespoons softened butter until smooth and fluffy. Gradually add 2 cups sifted powdered sugar and 1 teaspoon vanilla extract. Add 1 teaspoon fresh lemon juice if desired. Mix until creamy.
- Assemble cake: Place one cake layer on serving plate. Spread a generous layer of frosting on top. Add second layer and frost top and sides evenly. Optionally, sprinkle chopped nuts or a pinch of cinnamon on top.
Notes
This cake can be baked and frosted a day in advance.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 34g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg