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Browned Butter Carrot Cake Recipe Easy Homemade Cream Cheese Frosting

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A moist and tender carrot cake enhanced with nutty browned butter and topped with a silky, tangy cream cheese frosting. Perfect for special occasions or a cozy weeknight treat.

Ingredients

Scale
  • 6 tablespoons unsalted butter (browned until golden and nutty)
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3 large eggs (room temperature)
  • 1 1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 cups finely grated carrots
  • 1/2 cup chopped walnuts or pecans (optional)
  • 8 ounces cream cheese (softened, full-fat)
  • 4 tablespoons unsalted butter (softened)
  • 2 cups powdered sugar (sifted)
  • 1 teaspoon vanilla extract (for frosting)
  • 1 teaspoon fresh lemon juice (optional, for frosting)

Instructions

  1. Brown the butter: Place 6 tablespoons unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and foams. Watch for milk solids to turn golden brown and smell nutty (about 5-7 minutes). Remove from heat and pour into a heatproof bowl to cool slightly.
  2. Mix wet ingredients: In a large bowl, combine browned butter with 1 cup granulated sugar and 1/2 cup packed brown sugar. Beat until well mixed. Add 3 eggs one at a time, mixing well after each. Stir in 1 1/2 teaspoons vanilla extract.
  3. Combine dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon salt.
  4. Incorporate carrots and nuts: Gradually add dry ingredients to wet mixture, folding gently until just combined. Fold in 2 cups finely grated carrots and 1/2 cup chopped nuts if using.
  5. Bake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide batter evenly and smooth tops. Bake 30-35 minutes or until toothpick inserted near center comes out clean and cake springs back lightly when touched.
  6. Cool: Let cakes cool in pans for 10 minutes, then transfer to cooling racks to cool completely.
  7. Make frosting: Beat 8 ounces softened cream cheese and 4 tablespoons softened butter until smooth and fluffy. Gradually add 2 cups sifted powdered sugar and 1 teaspoon vanilla extract. Add 1 teaspoon fresh lemon juice if desired. Mix until creamy.
  8. Assemble cake: Place one cake layer on serving plate. Spread a generous layer of frosting on top. Add second layer and frost top and sides evenly. Optionally, sprinkle chopped nuts or a pinch of cinnamon on top.
  9. If frosting is too soft, chill for 15 minutes before spreading.

Notes

Watch the butter closely when browning to avoid burning; the nutty aroma is your cue. Grate carrots finely for best texture. Fold wet and dry ingredients gently to keep cake tender. Use softened cream cheese and butter for smooth frosting. Chill frosting if too soft before spreading. Baking times may vary; start checking at 30 minutes and tent with foil if top browns too fast.

Nutrition

Keywords: browned butter, carrot cake, cream cheese frosting, easy carrot cake, homemade dessert, moist carrot cake, nutty flavor

Find it online: https://breezybake.com/browned-butter-carrot-cake-recipe-easy-homemade-cream-cheese-frosting/