This Carrot Cake is loaded with freshly grated carrots and warm spices then topped off with a rich Brown Butter Cream Cheese Frosting. It’s a simple rustic dessert that has intense flavors.
This Carrot Cake just might be your new go to dessert. It is super moist and has great carrot flavor due to the 2 cups of carrots and carrot purée. The cinnamon, nutmeg, ginger and cloves give it a warm toasty flavor, while the Brown Butter Cream Cheese Frosting adds a richness to the cake. Another words, the perfect bite.
It all started because one day I asked my husband if he could pick up some carrots on the way home from work. Being he had to stop at Costco, he grabbed a bag of carrots there. As you all know by now, Costco sells in bulk, so when my husband got home I was surprised to see how many carrots he bought. My fault, I did not specify how many carrots I wanted. God bless my husband for always doing what I ask. Now, I had to come up with some recipes to use some of these carrots before they went to waste. What better way then a carrot cake, right? Since Fall was just around the corner, I wanted to incorporate those warm Fall flavors and the Brown Butter Cream Cheese Frosting, well that just brought it all together.
What You Will Need To Make Carrot Cake With Brown Butter Cream Cheese Frosting:
I know its a long list but I bet you have most of the ingredients in your pantry. So don’t be discouraged.
- Brown sugar: This is the preferred sugar because the molasses in brown sugar helps retain moisture, resulting in a much softer cake.
- Avocado oil: I use avocado oil because of its health benefits, but feel free to use vegetable oil as a substitute if that’s what you have.
- Eggs:
- Pure vanilla extract: I like pure vanilla extract rather then imitation vanilla extract because of its flavor.
- All Purpose flour:
- Baking Powder:
- Baking soda:
- Salt:
- Ground cinnamon:
- Ground nutmeg:
- Ground ginger:
- Ground cloves:
- Carrot purée: A jar of carrot baby food is perfect for this.
- Finely shredded carrots: A box grater will do the job, just watch your fingers.
- Brown butter:
- Cream cheese:
- Powdered sugar:
- Milk:
- Candied walnuts: This is optional for decorating, but adds a nice crunch to the cake.
How To Make Carrot Cake With Browned Butter Cream Cheese Frosting
I started this dish with the frosting. I know its odd to start a cake by making the frosting first, but because your browning the butter, you need to let the butter cool completely until it comes back to a solid state, which could take a while. So starting with the frosting makes more sense.
I placed 1/2 Cup of butter in a small saucepan over medium heat. I let the butter cook until brown bits stated to form on the bottom of the pan and the liquid became golden, about 12 to 15 minutes. Pour all the brown butter, even the brown bits into a glass container and place it on the counter to cool completely and come back to a solid but soft state. This process could take up to and hour, so be patient,
While waiting for the brown butter to cool, you can prepare the cake.
Preheat the oven to 350º. Coat a 9” x 5” loaf pan with baking spray and set to the side.
To a large mixing bowl add the brown sugar, avocado oil, eggs, pure vanilla extract, carrot purée and grated carrots. Mix together to combine.
In a separate mixing bowl whisk together the all purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt.
Pour the dry ingredients into the wet ingredient and fold to combine, being careful not to over mix.
Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until knife inserted in the center comes out clean. Remove the cake from the oven and allow to cool completely.
Once the cake is completely cooled you can start to prepare the frosting.
To the bowl of a stand mixer fitted with a paddle attachment, add the cooled solid but soft brown butter, the room temperature cream cheese and salt. Mix at medium speed until combined.
With the mixer turned off, pour in the powdered sugar. Start to mix on low, slowly making your way up to medium until all the powdered sugar is incorporated into the cream cheese mixture. Add the milk and pure vanilla extract and continue mixing until light and fluffy.
Generously cover the top of the carrot cake with the Brown Butter Cream Cheese Frosting and top with walnuts, candied or plain, then serve.
Carrot Cake With Brown Butter Cream Cheese Frosting
Ingredients:
For The Cake:
- 1/2 Cup brown sugar
- 1/2 Cup Avocado oil or vegetable oil
- 2 Eggs
- 2 Teaspoons pure vanilla extract
- 1 Cup all purpose flour
- 1 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon salt
- 2 Teaspoons ground cinnamon
- 1/2 Teaspoon ground nutmeg
- 1/2 Teaspoon ground ginger
- 1/4 Teaspoon ground cloves
- 2 oz. Carrot purée ( baby food )
- 2 Cups finely grated carrot
For The Frosting:
- 12 Tablespoon unsalted butter browned and cooled.
- 8 oz. Cream cheese at room temperture
- 3 Cups powdered sugar
- 2 Tablespoons milk
- 1 Teaspoon pure vanilla extract
- 1/2 Teaspoon salt
- Candied walnuts, roughly chopped for decorating, optional
Instructions:
- Start by browning your butter for the frosting. Place the butter in a small saucepan over medium heat and allow to cook until liquids start to turn golden and brown bits start to form on the bottom of the pan. Pour into a glass bowl and set to the side to cool completely and become a soft solid once again.
- Preheat the oven to 350º. Generously coat a 9” x 5” loaf pan with baking spray and set to the side.
- In a large mixing bowl combine the brown sugar, avocado oil or vegetable oil, eggs, carrot purée and the finely grated carrots and stir to combine.
- To a separate large mixing bowl whisk together the all purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt. Fold into wet ingredients until combined, being careful not to over mix.
- Pour the cake batter into the prepared loaf pan and bake for 45 to 50 minutes or until toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely.
- Meanwhile you can make the frosting. In the bowl of a stand mixer fitted with a paddle attachment, add the solid but soft brown butter, the room temperature cream cheese and salt. Mix on medium speed until combined. With the mixer off, add the powdered sugar. Start the mixer on low and slowly make your way to medium speed so that the powdered sugar doesn’t go everywhere. Add the milk and pure vanilla extract and continue to mix until light and fluffy.
- Once your cake is completely cooled, remove it from the pan and place it on a serving tray. Top with a generous amount of frosting and if desired, sprinkle some candied walnuts on top then serve.
- Enjoy.