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carrot cake

Carrot Cake with Brown Butter Frosting

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Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 8 servings

Ingredients

Dry Ingredients

  • 60 g walnuts
  • 190 g grated carrots (about 1½ cups)
  • 145 g all-purpose flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 tsp ground cinnamon

Wet Ingredients

  • 2 large eggs + 1 yolk
  • 180 g sugar
  • 120 g oil
  • 1 tbsp vanilla paste

Frosting

  • 40 g unsalted butter (browned)
  • 120 g cream cheese
  • 50 g icing sugar
  • ½ tsp vanilla paste
  • ½ tsp lemon juice

INSTRUCTIONS

  • Preheat the oven to 170°C (340°F). Grease and line a 6 × 6 × 3-inch cake pan with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  • In a large mixing bowl, beat the eggs until frothy, about 1 minute.
  • Add the sugar and vanilla extract. Beat for 3–4 minutes, or until the mixture becomes thick, pale, and airy.
  • With the mixer running on low speed, gradually drizzle in the oil in a steady stream. Continue mixing until fully incorporated.
  • Add the dry ingredients and mix until combined. Do not overmix.
  • Fold in the grated carrots and chopped nuts until evenly distributed throughout the batter.
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 50–65 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs attached.
  • Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
  • Place the butter in a small saucepan over medium heat. Cook until melted and golden brown specks form at the bottom of the pan. The butter should smell nutty and fragrant.
  • Transfer the browned butter, including all the toasted milk solids, to a heatproof bowl. Let it cool in the fridge for 15-20 minutes and thicken to a soft, spreadable consistency.
  • Combine the icing sugar, cooled brown butter, cream cheese, vanilla paste, and lemon juice. Beat until light and fluffy.
  • Once the cake has completely cooled, slice it horizontally into two even layers.
  • Spread half of the frosting over the bottom layer.
  • Place the second layer on top and spread the remaining frosting over the top of the cake.
  • Chill for 20–30 minutes before serving for the cleanest slices.

Notes

Baker's Tip: Browning the butter may seem like a small step, but it adds a deep caramelized, nutty flavor that pairs beautifully with the cinnamon and carrots. Don't leave out those browned milk solids—they're the secret ingredient in the frosting.

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