The aroma of warm, nutty brown butter mingling with freshly grated carrots is enough to transport anyone back to the coziness of home. My Brown Butter Carrot Cake is a delightful twist on a classic, turning skeptics into fans with its moist and tender crumb. Not only is this dessert an impressive centerpiece for occasions like Easter or Mother’s Day, but it’s also effortlessly satisfying to whip up on a quiet afternoon. With the added perk of a luscious cinnamon cream cheese frosting, every slice offers a comforting embrace that feels like a warm hug. Ready to discover how to elevate your baking game with this irresistible cake? Let’s dive in!
Why choose Brown Butter Carrot Cake?
Moisture: This cake is incredibly moist, thanks to the nutty brown butter and freshly shredded carrots. It melts in your mouth with every bite!
Unique Flavor: The blend of caramel flavors from browned butter mixed with warm spices makes it a standout dessert that’s perfect for any occasion.
Effortless to Prepare: No bakery skills needed here; this recipe is easy to follow, making it a fantastic option for both beginner bakers and seasoned chefs alike.
Versatile: Customize it by adding nuts for crunch or even swapping in pineapple for a fruity twist.
Perfect for Sharing: Perfectly suited for gatherings, this cake will wow your guests and has the crowd appeal that makes it hard to resist!
Pair it with a steaming cup of coffee or a slice of Chai Cake Brown for a delightful afternoon treat!
Brown Butter Carrot Cake Ingredients
For the Cake
• Unsalted Butter (10 tablespoons / 142 grams) – This adds richness and moisture; browning it gives a delightful nutty flavor.
• All-Purpose Flour (2 ½ cups / 318 grams) – The key structure behind your cake; no substitutions are recommended for texture.
• Baking Soda (2 teaspoons) – Acts as a leavening agent to make your cake rise; feel free to swap it with baking powder at 3 teaspoons.
• Fine Sea Salt (½ teaspoon) – Enhances the flavors; using table salt is an option, but reduce the amount slightly.
• Ground Cinnamon (1 teaspoon) & Ground Nutmeg (½ teaspoon) – Brings warmth and depth; add more spices to create your favorite mix.
• Ground Ginger (½ teaspoon) – Adds a cozy touch; fresh ginger can be a perfect substitute with a tweak in moisture.
• Light Brown Sugar (2 cups / 400 grams) – Provides sweetness and moisture; dark brown sugar works well for added richness.
• Large Eggs (3) – Binds the ingredients together to create structure; consider egg substitutes cautiously as they may change texture.
• Unsweetened Applesauce (1 cup / 250 grams) – Adds moisture and slight sweetness; substitution with pureed bananas or yogurt changes the flavor nicely.
• Vanilla (1 teaspoon) – Enhances the cake’s flavor; best to use pure vanilla extract for a true vanilla taste.
• Finely Shredded Carrots (3 cups / 296 grams) – The heart of the cake; always prefer freshly shredded for the best moisture outcome.
• Finely Chopped Walnuts or Pecans (¾ cup / 84 grams) – Brings a delightful crunch; feel free to omit them or substitute with other nuts.
For the Frosting
• Cream Cheese (24 ounces / 680 grams) – Provides a smooth, rich base for your frosting; full-fat is recommended for best texture.
• Unsalted Butter (2 sticks / 227 grams) – The main ingredient for frosting; salted butter can be used but adjust the salt level accordingly.
• Vanilla Paste or Extract (1 tablespoon) – Adds a layer of flavor to the frosting; extra vanilla extract works as a substitute.
• Powdered Sugar (5 cups / 625 grams) – The key to sweetening the frosting; it’s best to stick with powdered for that perfect texture.
This Brown Butter Carrot Cake is sure to be a crowd-pleaser, combining flavor and texture in every delightful slice!
Step‑by‑Step Instructions for Brown Butter Carrot Cake
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing them with butter or lining them with parchment paper. This step ensures your Brown Butter Carrot Cake comes out effortlessly, giving it a beautiful presentation as well.
Step 2: Brown the Butter
In a medium-sized skillet, melt 10 tablespoons of unsalted butter over medium heat. Stir continuously until the butter turns golden brown and emits a nutty aroma, around 5-7 minutes. Remove from heat and let it cool completely, as this brown butter will infuse rich flavor into your cake.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together 2 ½ cups of all-purpose flour, 2 teaspoons of baking soda, ½ teaspoon of fine sea salt, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of ground ginger. This mixture adds depth and flavor to your Brown Butter Carrot Cake and ensures an even rise.
Step 4: Combine Wet Ingredients
In a mixing bowl, combine the cooled brown butter and 2 cups of light brown sugar. Whisk until smooth, then add 3 large eggs, 1 cup of unsweetened applesauce, and 1 teaspoon of vanilla. Mix until all ingredients are well blended, creating a rich, moist batter for your cake.
Step 5: Incorporate Dry Ingredients
Gently add the dry ingredients from Step 3 into your wet mixture. Stir until just combined; be cautious not to overmix, as this will keep your Brown Butter Carrot Cake tender and fluffy, making it irresistible.
Step 6: Add Carrots and Nuts
Fold in 3 cups of finely shredded carrots and ¾ cup of finely chopped walnuts or pecans, if using. This step adds essential moisture and texture, elevating the flavors beautifully. Once mixed, evenly distribute the batter between the two prepared cake pans.
Step 7: Bake to Perfection
Bake the cakes in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them as they bake; they should be golden brown and spring back when lightly touched.
Step 8: Cool the Cakes
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer them to wire racks to cool completely. This cooling process is crucial for perfect frosting application later on.
Step 9: Prepare the Frosting
While the cakes cool, prepare the cinnamon cream cheese frosting. In a mixing bowl, beat together 24 ounces of cream cheese, 2 sticks of unsalted butter, 1 tablespoon of vanilla, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon until smooth. Gradually add 5 cups of powdered sugar, mixing until fluffy and well combined.
Step 10: Assemble and Frost
Once the cake layers have cooled completely, slice each layer in half horizontally for even layers if desired. Spread a generous amount of frosting between each layer, then cover the top and sides of the assembled cake with the remaining frosting. This final touch brings your Brown Butter Carrot Cake to life!
Step 11: Serve and Enjoy
Slice the beautifully frosted cake into wedges to serve. Pair it with your favorite beverage for a delightful treat, and watch as your guests savor every bite of this moist and flavorful Brown Butter Carrot Cake.
Helpful Tricks for Brown Butter Carrot Cake
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Fresh Carrots Matter: Use freshly shredded carrots for the best moisture and flavor. Pre-packaged carrots can dry out and dull the taste of your cake.
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Perfectly Brown Butter: Watch your butter closely while browning it. Aim for a deep golden color without burning, as this nutty flavor is key to your Brown Butter Carrot Cake’s deliciousness.
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Leveling Layers: For even cake layers, use a serrated knife or a cake leveler. This simple trick ensures balanced frosting and a visually striking dessert.
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Cool Completely: Allow your cakes to cool fully before frosting. This step prevents the frosting from melting and creates a beautifully layered cake.
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Customize with Care: Feel free to add nuts or spices, but keep the core recipe intact to maintain the structure and flavor balance of your Brown Butter Carrot Cake.
Brown Butter Carrot Cake Variations
Feel free to get creative with this delightful cake, as these variations will make it uniquely yours!
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Nut-Free: Omit the nuts completely for a cake that’s safe for nut allergies, or swap them with pumpkin seeds for a crunchy twist.
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Fruity Twist: Replace unsweetened applesauce with crushed pineapple for a sweet and fruity flavor, adding a tropical touch that brightens each bite.
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Bundt Cake Style: Transform the cake into a single Bundt cake instead of layers by pouring the batter into a Bundt pan and adjusting the baking time.
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Spice It Up: Add a teaspoon of cardamom or cloves for an aromatic kick that complements the existing spices beautifully.
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Vegan Option: For a plant-based treat, substitute eggs with flaxseed meal and use dairy-free butter and cream cheese in the frosting. The result is still heavenly!
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Chocolate Lovers: Fold in mini chocolate chips to the batter for a decadent delight that contrasts the warm spice flavors perfectly.
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Citrus Zing: Incorporate orange or lemon zest into the batter for a refreshing hint of citrus that elevates the overall cake profile.
Pair your cake with a warm cup of Chai Cake Brown for a comforting dessert experience. Each variation opens a door to new flavors, making your Brown Butter Carrot Cake something special to share.
How to Store and Freeze Brown Butter Carrot Cake
Room Temperature: Keep unfrosted layers wrapped tightly in plastic wrap at room temperature for up to 3 days to maintain moisture and flavor.
Fridge: If frosted, store the cake in an airtight container in the fridge for up to 3 days. The cream cheese frosting may firm up but will still be delicious!
Freezer: For longer storage, freeze unfrosted layers wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw at room temperature when ready to enjoy.
Reheating: To enjoy leftover cake warm, pop a slice in the microwave for about 10-15 seconds. Just enough to bring back that fresh-from-the-oven feel!
Make Ahead Options
Preparing your Brown Butter Carrot Cake ahead of time is a fantastic way to save time and reduce stress on busy days! You can bake the cake layers up to 3 days in advance; simply allow them to cool completely, then wrap them tightly in plastic wrap and refrigerate. If you want to freeze, unfrosted layers can be stored in the freezer for up to 2 months—just ensure they are well-wrapped to prevent freezer burn. The cream cheese frosting can also be prepared up to 24 hours in advance and kept in the refrigerator. When you’re ready to serve, just frost the cake layers and enjoy all the deliciousness without the last-minute hassle!
What to Serve with Brown Butter Carrot Cake?
Savor the warmth of homemade desserts by pairing this delightful cake with charming accompaniments that enhance each bite.
- Creamy Mashed Potatoes: Their velvety texture contrasts beautifully with the moistness of the cake, making for a comforting meal.
- Zesty Salad: A light citrus salad adds brightness and a refreshing crunch, balancing the sweet richness of the cake.
- Spicy Chai Tea: The warm spices in chai beautifully complement the cinnamon frosting, creating a cozy flavor harmony.
- Vanilla Ice Cream: A scoop of smooth vanilla ice cream provides a creamy contrast, melting gently into each slice of cake.
- Roasted Veggies: Earthy roasted carrots or root vegetables echo the cake’s ingredients, adding a savory touch to your plate.
- Fresh Fruit Compote: A dollop of tangy fruit compote brightens the flavors, cutting through the sweetness for a delightful contrast.
Gather your favorite drinks and desserts to offer a complete experience that transforms every slice of your Brown Butter Carrot Cake into pure bliss!
Brown Butter Carrot Cake Recipe FAQs
What kind of carrots should I use for the cake?
Absolutely! It’s best to use freshly shredded carrots for the Brown Butter Carrot Cake. They retain more moisture and flavor compared to pre-packaged options, which can often be drier and less vibrant. Aim for bright orange carrots without any dark spots for maximum freshness.
How do I store any leftover cake?
To keep your Brown Butter Carrot Cake fresh, store any leftover cake in an airtight container in the fridge for up to 3 days. If you’ve got unfrosted layers, wrap them tightly in plastic wrap and keep them at room temperature for up to 3 days. This way, you’ll maintain that delightful moisture!
Can I freeze Brown Butter Carrot Cake?
Yes, you can! For optimal results, freeze the unfrosted layers wrapped in plastic wrap and aluminum foil for up to 2 months. When you’re ready to enjoy your cake, simply thaw the layers at room temperature. If you’ve frosted it, you can freeze individual slices; just be sure to wrap them well to avoid freezer burn.
What can I do if my cake is too dense?
If you find your Brown Butter Carrot Cake turns out denser than expected, it could be due to overmixing the batter. To avoid this, mix until the ingredients are just combined. Additionally, ensure that your baking soda is fresh, as old leavening agents can also result in a heavy texture.
Is this cake suitable for pets?
While the Brown Butter Carrot Cake is an absolute treat for humans, it’s important to note that the ingredients in it, especially sugar and cream cheese, aren’t suitable for pets. Always ensure that any baked goods meant for human consumption are kept well away from your furry friends.
Can I customize the recipe?
Very! You can customize this Brown Butter Carrot Cake by adding finely chopped nuts or seeds for extra texture. If you’re looking for a unique twist, try substituting the applesauce with crushed pineapple for a fruity undertone. Just remember to adjust moisture as necessary!
Indulge in Brown Butter Carrot Cake with Cream Cheese Frosting
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing them with butter or lining them with parchment paper.
- In a medium-sized skillet, melt 10 tablespoons of unsalted butter over medium heat. Stir continuously until the butter turns golden brown, around 5-7 minutes.
- In a large bowl, whisk together all-purpose flour, baking soda, fine sea salt, ground cinnamon, ground nutmeg, and ground ginger.
- In a mixing bowl, combine the cooled brown butter and light brown sugar. Whisk until smooth, then add eggs, unsweetened applesauce, and vanilla.
- Gently add the dry ingredients into your wet mixture, stirring until just combined.
- Fold in finely shredded carrots and finely chopped walnuts or pecans, if using.
- Pour the batter into the prepared cake pans and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
- Prepare the frosting by beating together cream cheese, unsalted butter, vanilla, and powdered sugar until smooth.
- Once the cake layers have cooled, frost the layers and serve.
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