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Ultimate Carrot Cake Recipe with Brown Butter Cream Cheese Frosting

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A moist and spiced carrot cake paired with a rich, nutty brown butter cream cheese frosting that elevates this classic dessert to a new level of deliciousness.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional)
  • ½ teaspoon salt
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (240ml) vegetable oil or light olive oil
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups (300g) finely shredded carrots (about 4 medium carrots)
  • 1 cup (100g) chopped walnuts or pecans (optional)
  • ½ cup (75g) crushed pineapple, drained (optional)
  • For the Brown Butter Cream Cheese Frosting:
  • 1 cup (227g) unsalted butter
  • 8 oz (225g) cream cheese, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 ½ teaspoons pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. Prepare the brown butter for the frosting: melt butter in a small saucepan over medium heat, stirring until golden brown and nutty aroma appears (5-7 minutes). Remove from heat and cool to room temperature.
  3. Shred carrots using a box grater or food processor. Drain pineapple if using.
  4. In a large bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger (if using), and salt.
  5. In another large bowl, beat granulated sugar, brown sugar, and vegetable oil with an electric mixer on medium speed for about 2 minutes.
  6. Beat in eggs one at a time, then stir in vanilla extract.
  7. Gradually add dry ingredients to wet mixture, mixing on low speed just until combined. Avoid overmixing.
  8. Gently fold in shredded carrots, nuts, and pineapple using a rubber spatula.
  9. Divide batter evenly between prepared pans and smooth tops.
  10. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean and tops spring back lightly.
  11. Cool cakes in pans for 15 minutes, then transfer to cooling racks to cool completely.
  12. Make frosting: beat softened cream cheese until smooth. Slowly add cooled brown butter while beating. Gradually add powdered sugar, vanilla, and salt, beating until creamy and spreadable.
  13. Assemble cake by spreading frosting between layers, then cover top and sides evenly.
  14. Refrigerate cake for 30 minutes to set frosting before slicing.

Notes

Brown butter frosting requires patience; remove from heat as soon as golden brown and nutty aroma appears to avoid burning. Avoid overmixing batter to keep cake tender. Drain canned pineapple thoroughly to prevent sogginess. Use light-colored pan for browning butter to monitor color. For gluten-free option, substitute flour with 1:1 gluten-free blend and consider adding an extra egg. Vegan adaptation possible with flax eggs and dairy-free substitutes.

Nutrition

Keywords: carrot cake, brown butter frosting, cream cheese frosting, spiced cake, easy carrot cake, moist carrot cake, holiday dessert

Find it online: https://tessierecipes.com/ultimate-carrot-cake-recipe-with-brown-butter-cream-cheese-frosting-easy-and-perfect/