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Brown Butter Carrot Cake

Brown Butter Carrot Cake
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Indulge in the delightful experience of baking with our Brown Butter Carrot Cake, a scrumptious dessert that combines rich flavors and nostalgic memories. This cake features moist layers infused with fragrant spices, sweet carrots, and the nutty essence of brown butter. Topped with a creamy cinnamon cream cheese frosting, this treat is perfect for any occasion—from family gatherings to springtime celebrations like Easter. Even those who may shy away from carrot cake will be enchanted by its tender crumb and deliciously sweet flavor. Gather your loved ones and embark on a baking adventure that will elevate your dessert game!

Ingredients

Scale
  • 10 tablespoons unsalted butter
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 2 cups light brown sugar
  • 3 large eggs (room temperature)
  • 1 cup unsweetened applesauce
  • 1 teaspoon vanilla paste or extract
  • 3 cups finely shredded carrots
  • 3/4 cup finely chopped walnuts or pecans

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two round cake pans.
  2. In a medium saucepan, brown the butter over medium heat until golden and fragrant. Set aside to cool slightly.
  3. In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. In another bowl, cream together browned butter and brown sugar until light. Add eggs one at a time, mixing well after each addition. Stir in applesauce and vanilla.
  5. Gradually fold dry ingredients into wet mixture until just combined. Gently mix in shredded carrots and nuts.
  6. Divide batter between prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.
  7. Allow cakes to cool before frosting with cinnamon cream cheese frosting.

Nutrition

Find it online: https://isabellacooks.com/brown-butter-carrot-cake/