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Brown Butter Carrot Cake Recipe Easy 5-Step Guide for Moist Cream Cheese Frosting

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A moist and flavorful carrot cake enhanced with nutty browned butter and topped with tangy cream cheese frosting. This easy recipe uses simple ingredients and delivers a comforting, indulgent dessert perfect for any occasion.

Ingredients

Scale
  • 1/2 cup (115 g) unsalted butter, browned
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (110 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 cups (about 3 medium) carrots, peeled and grated
  • 1/2 cup chopped walnuts or pecans (optional)
  • For the Cream Cheese Frosting:
  • 8 oz (225 g) cream cheese, softened
  • 1/4 cup (57 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 tsp fresh lemon zest (optional)
  • Pinch of salt

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Stir occasionally as it melts and foams. When it turns golden brown and smells nutty (about 5-7 minutes), remove from heat and pour into a large mixing bowl. Let cool slightly.
  2. Mix sugars and eggs: Add 1 cup granulated sugar and 1/2 cup packed light brown sugar to the browned butter. Stir well. Beat in 2 large eggs one at a time, mixing well after each. Add 1 tsp vanilla extract and blend until smooth.
  3. Combine dry ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 1/2 tsp ground cinnamon, 1/4 tsp nutmeg, and 1/2 tsp salt.
  4. Fold dry ingredients into wet: Gradually add dry ingredients to wet mixture, folding gently to keep batter light. Fold in 2 cups grated carrots and 1/2 cup chopped nuts if using. If batter feels dry, add up to 2 tbsp milk.
  5. Bake the cake: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or 8×8-inch square pan. Pour batter evenly into pan and smooth top. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then transfer to cooling rack to cool completely.
  6. Make the cream cheese frosting: Beat 8 oz softened cream cheese and 1/4 cup softened unsalted butter until creamy. Gradually add 2 cups powdered sugar on low speed. Add 1 tsp vanilla extract, 1 tsp lemon zest, and a pinch of salt. Beat until smooth and fluffy.
  7. Frost and serve: Once cake is completely cool, spread frosting generously over top and sides. Optionally, sprinkle with chopped nuts or cinnamon. If frosting is too soft, chill 10-15 minutes before spreading.

Notes

Watch butter carefully when browning to avoid burning; use a light-colored pan. Grate carrots finely for best texture. Fold dry ingredients gently to avoid tough cake. Use room temperature eggs and butter for smooth mixing. Let cake cool completely before frosting to prevent melting. Frosting can be chilled if too soft to spread.

Nutrition

Keywords: brown butter carrot cake, carrot cake recipe, cream cheese frosting, moist carrot cake, easy carrot cake, homemade carrot cake, nutty carrot cake

Find it online: https://eliplate.com/brown-butter-carrot-cake-recipe-easy-5-step-guide-for-moist-cream-cheese-frosting/