9-Inch Carrot Cake with Brown Butter Cream Cheese Frosting

121Min

12Servings

485Cal

MediumLevel

VegetarianKid friendly

#carrot cake#cream cheese frosting#brown butter#fall baking#layer cake

Equipment

oven

9-inch round cake pans

box grater

mixing bowls

whisk

mixing spoon

rubber spatula

light-colored frying pan

stove

electric hand mixer

serving plate

Ingredients

Cake

carrots (grated)

300 g

all-purpose flour (sifted)

300 g

granulated sugar

200 g

brown sugar (packed)

150 g

eggs (room_temperature)

3 pcs

vegetable oil

180 ml

baking powder

10 g

baking soda

5 g

salt

3 g

ground cinnamon

6 g

ground nutmeg

2 g

vanilla extract

10 ml

Frosting

unsalted butter (browned)

115 g

cream cheese (softened)

225 g

powdered sugar (sifted)

300 g

vanilla extract

5 ml

salt

1 g

Instructions

Preparation

Preheat oven and prepare cake pans

10 min175°C

Grate the carrots

Finely grate carrots using a box grater or food processor

10 min

Use the fine side of the grater for best cake texture

Mix wet ingredients

Whisk together oil, sugars, eggs, and vanilla until smooth

5 min

Mix dry ingredients

Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg

3 min

Combine wet and dry ingredients

Gradually add dry ingredients to wet mixture, mixing just until combined

3 min

Do not overmix - stop when you see the last streak of flour disappear

Fold in carrots

Gently fold the grated carrots into the batter until evenly distributed

2 min

Bake the cake

Divide batter between prepared pans and bake until a toothpick comes out clean

40 min175°Ctimer 40 min

Start checking at 35 minutes - every oven varies

Cool the cake layers

Cool in pans for 10 minutes, then remove to wire rack to cool completely

20 mintimer 20 min

Cake must be completely cool or frosting will melt

Brown the butter

Melt butter in a light-colored pan over medium heat, swirling until milk solids turn golden brown and nutty aroma develops

5 minMedium heattimer 5 min

Watch carefully - it goes from golden to burnt quickly

Make the frosting

Beat cream cheese until smooth, then add cooled brown butter, powdered sugar, vanilla, and salt

8 min

Brown butter must be completely cool before adding to cream cheese

Assemble and frost

Place one cake layer on serving plate, spread with frosting, top with second layer, and frost the entire cake

15 min

Original recipe

InstagramRecipe by @sloanes.table

Storage

Fridge: 3 days

Freezer: 30 days

Reheat: Room temperature 30 minutes or oven 180°C 5-7 minutes

Store in airtight container. Bring to room temperature before serving for best flavor and texture.

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