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:
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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:
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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:
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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:
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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.
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Sift dry ingredients: In a medium bowl, sift together all-purpose flour and whole wheat flour.
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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).
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Add brown butter: Reduce the mixer speed to medium-low and slowly drizzle in brown butter. Mix until fully incorporated.
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Add dry ingredients: Add the sifted flour mixture, mixing until smooth. Fold in shredded carrots and toasted pecans.
Bake the Cakes:
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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.
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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:
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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.
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Decorate: Optionally, decorate with Twisted Carrot Roses or other garnishes of your choice.
Serve and Enjoy:
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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
