Why You’ll Love This Recipe
This cake offers the best of both worlds: the sweet, earthy flavor of carrot cake and the luxurious depth of brown butter. The toasted pecans add a nice crunch and nutty richness, while the moistness of the cake ensures every bite is tender. The cream cheese frosting perfectly balances the cake’s spice and sweetness, creating a dessert that is sure to impress. Whether you’re celebrating a birthday, holiday, or simply craving something delicious, this cake is a guaranteed hit.
Ingredients
For the Cake:
- 3 ½ cups pecan pieces
- 2 pounds whole unpeeled carrots (about 7 cups, shredded)
- 2 cups unsalted butter (4 sticks)
- 2 ½ cups all-purpose flour
- 1 cup whole wheat flour
- 2 cups white sugar
- 1 cup light brown sugar, gently packed
- 4 teaspoons ground cinnamon
- 4 teaspoons ground ginger
- 1 tablespoon baking powder
- 1 ¾ teaspoons kosher salt (use half as much if iodized)
- 1 teaspoon baking soda
- 1 teaspoon grated nutmeg
- ¾ teaspoon ground cloves
- 1 tablespoon vanilla extract
- 6 large eggs
- 6 cups cream cheese frosting
Optional Decoration:
- Twisted Carrot Roses
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prep and Toast Pecans:
- Toast the pecans: Adjust the oven rack to the middle position and preheat to 350°F. Spread the pecans evenly on a baking sheet and toast them in the oven for about 10 minutes, or until golden. Let them cool.
Prepare the Carrots:
- Shred the carrots: Wash, peel, and shred the carrots to yield 7 cups. You can store shredded carrots in a zip-top bag in the fridge for up to one week.
Brown the Butter:
- Brown the butter: In a stainless steel saucier, melt the butter over medium-low heat. Stir occasionally and scrape up the browned bits that form. Cook until the butter turns golden and the sizzling sound quiets. Pour the browned butter into a measuring cup, making sure to include all the brown bits. Let it cool before using. (You can make the brown butter ahead of time and refrigerate it for up to 1 week.)
Make the Batter:
- Preheat the oven: Preheat the oven to 350°F again if necessary. Grease and line three 8-inch by 3-inch cake pans with parchment paper.
- Sift the dry ingredients: In a medium bowl, sift together the all-purpose flour and whole wheat flour. Set aside.
- Mix the wet ingredients: In the bowl of a stand mixer with the whisk attachment, combine white sugar, light brown sugar, cinnamon, ginger, baking powder, salt, baking soda, nutmeg, cloves, vanilla extract, and eggs. Mix on low speed until just combined, then gradually increase to medium speed and whip until thick and fluffy, about 5 minutes.
- Add the brown butter: Reduce the mixer speed to medium-low and slowly drizzle in the brown butter. Mix until fully incorporated.
- Add the dry ingredients: Add the sifted flour mixture to the wet ingredients, mixing until smooth. Use a spatula to fold in the shredded carrots and toasted pecans.
Bake the Cakes:
- Divide and bake: Divide the batter evenly between the prepared cake pans (about 33 ounces of batter per pan). Bake for 45 minutes or until a toothpick inserted into the center comes out with a few crumbs attached.
- Cool the cakes: Allow the cakes to cool completely on a wire rack before frosting. Once cool, use a knife to loosen the cakes from the pans, then peel off the parchment paper.
Assemble and Frost:
- Frost the cake: Once the cakes are completely cool, frost the first layer with cream cheese frosting. Add the second layer and continue frosting the entire cake. Use a spatula to smooth the frosting over the top and sides.
- Decorate: Optionally, decorate the cake with Twisted Carrot Roses or any other desired garnish for a beautiful finish.
Serve and Enjoy:
- Once frosted, slice and enjoy this rich and flavorful Brown-Butter Carrot Cake. It pairs wonderfully with a cup of tea or coffee for the perfect dessert experience.
Servings and Timing
- Servings: 12-16
- Prep time: 30 minutes
- Bake time: 45 minutes
- Cooling time: 1-2 hours
- Total time: 3-4 hours (including cooling time)
Variations
- Add-ins: You can add other mix-ins like raisins, shredded coconut, or chopped walnuts to the batter for added flavor and texture.
- Gluten-Free Option: To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Frosting Variations: If you prefer a different frosting, you can replace the cream cheese frosting with buttercream or whipped mascarpone for a lighter version.
Storage/Reheating
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to store it for longer, refrigerate it for up to 1 week.
- Freezing: You can freeze the cake layers (without frosting) by wrapping them tightly in plastic wrap and foil. They’ll keep in the freezer for up to 3 months. Thaw at room temperature before frosting and serving.
FAQs
Can I use a different nut instead of pecans?
Yes, walnuts or almonds can be substituted for pecans in this recipe. Walnuts provide a similar flavor, while almonds offer a slightly different texture and taste.
Why do I need to brown the butter?
Browning the butter brings out a deeper, nuttier flavor that complements the spices in the cake and adds richness. It’s an extra step that elevates the flavor of the carrot cake.
Can I make the brown butter ahead of time?
Yes, you can make the brown butter ahead of time and store it in the fridge for up to a week. Just let it come to room temperature before adding it to the batter.
Can I use a different type of flour for this recipe?
If you prefer, you can replace the all-purpose flour with a gluten-free flour blend. Just be sure to use a 1-to-1 substitution blend for the best results.
How do I know when the cakes are done baking?
To check if the cakes are done, insert a toothpick into the center. If it comes out with a few crumbs attached (but not wet batter), the cakes are done. They should also feel firm to the touch when lightly pressed.
Can I make this cake in advance?
Yes, you can bake the cake layers ahead of time and store them in an airtight container or freeze them for up to 3 months. Be sure to let them cool completely before storing.
Can I use store-bought frosting instead of homemade cream cheese frosting?
While homemade cream cheese frosting provides the best flavor, you can use store-bought frosting in a pinch. Just be sure to choose a high-quality option for the best results.
How do I decorate the cake with Twisted Carrot Roses?
To make Twisted Carrot Roses, use thinly sliced carrots and twist them into rose shapes. Place them on top of the frosted cake for a beautiful and rustic decoration.
How do I store leftover cake?
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it for a longer period, refrigerate it for up to 1 week.
Conclusion
This Brown-Butter Carrot Cake with Cream Cheese Frosting is a rich and indulgent treat that combines the warmth of traditional carrot cake with the nutty depth of brown butter. The toasted pecans and the tangy cream cheese frosting create the perfect balance of flavors, making this cake a favorite for any occasion. Whether for a special celebration or just a treat for yourself, this cake is sure to become a staple in your baking repertoire.
Print
Brown-Butter Carrot Cake with Cream Cheese Frosting
- Total Time: 3-4 hours (including cooling and assembly)
- Yield: 12-16 servings
- Diet: Vegetarian
Description
This Brown-Butter Carrot Cake with Cream Cheese Frosting takes the classic carrot cake to the next level by adding the rich depth of brown butter, toasted pecans, and warm spices. Topped with creamy, tangy cream cheese frosting, it’s an indulgent dessert perfect for any special occasion. The moist, flavorful cake will wow your guests and become a go-to favorite!
Ingredients
For the Cake:
3 ½ cups pecan pieces
2 pounds whole unpeeled carrots (about 7 cups, shredded)
2 cups unsalted butter (4 sticks)
2 ½ cups all-purpose flour
1 cup whole wheat flour
2 cups white sugar
1 cup light brown sugar, gently packed
4 teaspoons ground cinnamon
4 teaspoons ground ginger
1 tablespoon baking powder
1 ¾ teaspoons kosher salt (use half as much if iodized)
1 teaspoon baking soda
1 teaspoon grated nutmeg
¾ teaspoon ground cloves
1 tablespoon vanilla extract
6 large eggs
6 cups cream cheese frosting
Optional Decoration:
Twisted Carrot Roses
Instructions
Prep and Toast Pecans:
-
Toast the pecans: Preheat the oven to 350°F. Spread pecans evenly on a baking sheet and toast for about 10 minutes, until golden. Let cool.
Prepare the Carrots:
-
Shred the carrots: Peel and shred the carrots to yield 7 cups. Store in the fridge for up to a week if needed.
Brown the Butter:
-
Brown the butter: Melt butter in a stainless steel saucier over medium-low heat. Stir and scrape up browned bits. Once golden and sizzling slows, pour into a measuring cup, including the brown bits. Let cool.
Make the Batter:
-
Preheat oven and prep pans: Grease and line three 8-inch by 3-inch cake pans with parchment paper. Preheat the oven to 350°F.
-
Sift dry ingredients: In a medium bowl, sift together all-purpose flour and whole wheat flour.
-
Mix wet ingredients: In a stand mixer, combine white sugar, light brown sugar, cinnamon, ginger, baking powder, salt, baking soda, nutmeg, cloves, vanilla extract, and eggs. Mix on low, then increase to medium and whip until thick and fluffy (about 5 minutes).
-
Add brown butter: Reduce the mixer speed to medium-low and slowly drizzle in brown butter. Mix until fully incorporated.
-
Add dry ingredients: Add the sifted flour mixture, mixing until smooth. Fold in shredded carrots and toasted pecans.
Bake the Cakes:
-
Divide and bake: Divide the batter evenly between the pans (about 33 ounces per pan). Bake for 45 minutes or until a toothpick comes out with a few crumbs attached.
-
Cool the cakes: Allow the cakes to cool completely on a wire rack. Once cooled, loosen the cakes from the pans and remove the parchment paper.
Assemble and Frost:
-
Frost the cake: Frost the first layer with cream cheese frosting. Add the second layer and continue frosting. Frost the top and sides of the entire cake.
-
Decorate: Optionally, decorate with Twisted Carrot Roses or other garnishes of your choice.
Serve and Enjoy:
-
Serve: Slice and enjoy the rich, flavorful Brown-Butter Carrot Cake with cream cheese frosting. Pairs wonderfully with tea or coffee.
Notes
Add-ins: Feel free to add raisins, shredded coconut, or chopped walnuts for extra flavor and texture.
Gluten-Free: Substitute the flour with a gluten-free blend for a gluten-free option.
Frosting Variations: Use buttercream or whipped mascarpone if you prefer a different frosting.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
