Recipe: Perfect Carrot Cake with Browned Butter Cream Cheese Frosting 🤤

Carrot Cake with Browned Butter Cream Cheese Frosting 🤤. Allow cakes to cool completely before icing. For the frosting: Place one stick of butter in a small saucepan. Brown Butter Carrot Cake is so moist, tender, sweet, and delicious that even carrot cake haters will LOVE it!

Easier to make than a layered carrot cake and it has even more flavor thanks to the delicious addition of browned butter. I don't even like cream cheese frosting, but this one, I couldn't keep my finger out of. The nutty undertones from the browned butter give it an incredibly divine flavor, which pairs perfectly with the spices in the carrot cake. You can cook Carrot Cake with Browned Butter Cream Cheese Frosting 🤤 using 16 ingredients and 10 steps. Here is how you cook it.

Ingredients of Carrot Cake with Browned Butter Cream Cheese Frosting 🤤

You need of Carrot Cake.
It's 3 of Large eggs, room temperature.
You need 1.5 Cups of brown sugar.
You need 1 Cup of Canola oil.
It's 3 Cups of grated carrot (about 4 large carrots).
You need 2.5 Cups of cake flour.
Prepare 1.5 Teaspoons of baking powder.
You need 1 Teaspoon of bicarbonate of soda.
It's 1 Teaspoon of salt.
Prepare 1.5 Teaspoons of ground cinnamon.
It's 100 g of pecan nuts (keep a few aside to decorate cake!).
It's of Browned Butter Cream Cheese Frosting.
You need 100 g of Butter.
Prepare 175 g of Cream Cheese.
You need 500 g of Icing Sugar.
It's 1 Teaspoon of Vanilla Paste.

And then on top of all this amazingness, there's crushed pecans to add a lovely finishing crunch to your bite. Line the bottoms of the pans with parchment paper. Sprinkle the bottoms and sides with flour and tilt to cover evenly. Like most of my cakes, the buttercream flowers and added decorations are always optional, but I decided this favorite carrot cake needed a more approachable frosting and finish.

Carrot Cake with Browned Butter Cream Cheese Frosting 🤤 instructions

Preheat oven to 180 degrees Celcius. Before starting the cake, brown 50g of butter. Cut butter into small cubes (all the same size so they melt at the same speed). Place in saucepan and gently melt over low heat. Butter will start bubbling fast and then start to brown and smell deliciously nutty. Give the pot a few swirls until the butter is browned nicely and remove from heat, pour into small bowl and refrigerate so it can solidify. Leave other 50g out at room temp..
For the cake: start beating the eggs together with an electric mixer. Slowly start adding the sugar whilst continuously beating..
Add the oil and mix until fully combined..
Stir in the grated carrots..
Sift together the flour, baking powder, bicarb, salt and cinnamon. Add to wet ingredients and stir to combine. Chop pecans and fold into batter..
Divide batter between two greased cake tins and place in preheated oven. Check cakes after 30 minutes, fork should come out clean. Leave to cool slightly before removing from tins and cooljng on wire rack..
For the frosting: remove solidified brown butter from fridge and pop in microwave for about 15-20 seconds - should not melt but just be a bit softer. Beat brown and normal butters together in a mixing bowl..
Add icing sugar and vanilla paste and beat on low speed to form dry crumbs..
Microwave cream cheese about 20 seconds to soften and add to butter mixture while mixing continuously. You can add more or less cream cheese depending on the consistency you want. I wanted a spreadable frosting..
Frost cake and decorate with pecan nuts..

The best carrot cake is now dressed in the most mouth-watering waves of brown butter frosting. Beat cream cheese into browned butter with electric mixer on medium speed until smooth. Carrot Cake Cupcakes. . . spiced with cinnamon and topped with brown sugar cream cheese frosting, these cupcakes are simply perfect! Classic carrot cake gets a fun update with these carrot cake cupcakes. In a "grab and eat" form, they are perfect for serving at any type of gathering.