Description
A delightful twist on the classic carrot cake featuring the rich, nutty flavor of browned butter and a luscious 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 in a medium saucepan over medium heat, stirring frequently until golden brown and nutty. Pour into a heatproof bowl to cool.
- Mix browned butter, granulated sugar, and brown sugar in a large bowl. Beat in the eggs one at a time, followed by vanilla.
- Whisk together flour, baking soda, cinnamon, nutmeg, and salt in another bowl.
- Fold the dry ingredients into the wet mixture, then fold in the grated carrots and nuts if using.
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans, then evenly divide the batter. Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow cakes to cool in the pans for 10 minutes before transferring to cooling racks.
- Beat together cream cheese and butter for frosting until smooth, then gradually add powdered sugar and vanilla, mixing until creamy. Add lemon juice if desired.
- Frost one layer of the cooled cake, place the second layer on top, and frost the top and sides evenly. Enjoy!
Notes
For a lighter cake, reduce the spices to suit those who prefer milder flavors.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg