Mini Carrot Cake with Brown Butter Cream Cheese Frosting

Mini Carrot Cake with Brown Butter Cream Cheese Frosting

from acozykitchen.com
57 min
4 servings

Mini Carrot Cake is the perfect small batch dessert for Easter and spring time! This cake is super flavorful: studded with chopped walnuts, shredded carrot and the perfect balance of spices. This carrot cake is topped with a brown butter cream cheese frosting that is to die for! SO GOOD!

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground ginger
  • 1/4 cup unsalted butter (at room temperature)
  • 1/4 cup neutral oil ((such as avocado, grape seed oil or vegetable oil))
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/3 cup buttermilk (shaken)
  • 1 1/4 cups grated carrots
  • 3/4 cup roughly chopped walnuts
  • 6 tablespoons unsalted butter (cubed)
  • 5 ounces cream cheese (at room temperature)
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt
  • 1 1/2 cups + 6 tablespoons powdered sugar (divided)
  • 2 teaspoons heavy cream

Directions

  1. 1

    Preheat oven to 350 degrees F. Grease a 8x8-inch baking pan. I also like to line my baking pan with a parchment just to make sure nothing sticks.

  2. 2

    Cube up butter. In a small saucepan, set over medium heat, add the cubed butter. Once it’s melted, it will begin to foam up and bubble a bit. Allow it to cook until you begin to see lightly browned specks beginning to form. Give it a stir and cook until it’s browned. You should also start to smell its nutty aroma. Pour it in a freezer-safe bowl and stir to cool it down.

  3. 3

    Scoop out two tablespoons of frosting and add it to a small bowl. Repeat this with another two tablespoons of frosting. You'll have two bowls of frosting.

  4. 4

    Pour all of the frosting on the cooled sheet cake and spread it around, creating cute swoops as you go.