Brown Butter Carrot Cake
Brown Butter Carrot Cake is so moist, tender, sweet, and delicious that even carrot cake haters will LOVE it! Iced with tons of cream cheese frosting, this recipe is perfect for Easter, Mother's Day, or whenever you need to impress.
Ingredients
- 10 tablespoons (142 grams) unsalted butter
- 2 1/2 cups (318 grams) all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 cups (400 grams) firmly packed light brown sugar
- 3 large eggs, (at room temperature)
- 1 cup (250 grams) unsweetened applesauce
- 1 teaspoon vanilla
- 3 cups (296 grams) finely shredded carrots* ((about 4 medium carrots))
- 3/4 cup (84 grams) finely chopped walnuts or pecans
- 24 ounces (680 grams) cream cheese, (completely softened)
- 2 sticks (227 grams) unsalted butter, (completely softened)
- 1 tablespoon vanilla paste or extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 5 cups (625 grams) powdered sugar, (sifted)
Directions
- 1
Preheat the oven to 350°F. Thoroughly grease two 8-inch round cake pans and line the bottom with parchment paper.
- 2
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, vanilla, cinnamon, and salt on medium-high speed until very light, creamy, and smooth. Scrape down the sides and bottom of the bowl as needed. On low speed, gradually add in the sugar and beat until creamy.
- 3
Place one cake layer cut side up on a cake stand or platter. Spread about 1/4 of the frosting all over the cake layer, pushing it out over the edge just slightly. Repeat with the remaining layers. With an offset spatula, spread the remaining frosting evenly all over the cake, smoothing the edges.