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Cozy Brown Butter Carrot Cake Recipe with Easy Tangy Cream Cheese Frosting

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A moist and flavorful carrot cake featuring nutty brown butter and a tangy cream cheese frosting, perfect for cozy gatherings and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 4 large eggs, room temperature
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 3 cups (300g) grated carrots (about 4 medium carrots, peeled)
  • 1 cup (100g) chopped walnuts or pecans (optional)
  • 1 teaspoon vanilla extract
  • 8 oz (226g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Brown the Butter: Melt 1 cup (226g) unsalted butter in a medium saucepan over medium heat, stirring frequently until golden brown with a nutty aroma (5-7 minutes). Remove from heat and cool slightly.
  2. Mix Dry Ingredients: In a large bowl, whisk together 2 cups (240g) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt. Set aside.
  3. Combine Sugars and Eggs: In another large bowl, beat 1 ½ cups (300g) granulated sugar and ½ cup (100g) packed light brown sugar with the browned butter until combined. Add 4 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
  4. Fold Wet and Dry: Gradually add the flour mixture to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
  5. Add Carrots and Nuts: Fold in 3 cups (300g) grated carrots and 1 cup (100g) chopped nuts if using.
  6. Prepare Pan: Grease a 9×13 inch (23×33 cm) pan or line two 9-inch (23 cm) round pans with parchment paper. Pour batter evenly into pan(s) and smooth the top.
  7. Bake: Bake at 350°F (175°C) for 40-50 minutes (30-35 minutes if using round pans). Insert a toothpick in the center; it should come out with moist crumbs but no raw batter. Tent with foil if top browns too quickly.
  8. Cool Completely: Let cake cool in pan for 15 minutes, then transfer to wire rack to cool completely.
  9. Prepare Frosting: Beat 8 oz (226g) softened cream cheese and ½ cup (115g) softened butter until smooth and fluffy. Gradually add 3 cups (360g) sifted powdered sugar, beating until creamy. Stir in 1 teaspoon vanilla extract, 1 teaspoon fresh lemon juice, and a pinch of salt. Adjust to taste.
  10. Frost the Cake: Spread frosting evenly over cooled cake. For layered cakes, frost between layers and on top. Garnish with extra chopped nuts or cinnamon if desired.

Notes

Keep stirring butter constantly when browning to avoid burning. Cool browned butter before mixing with eggs to prevent scrambling. Do not overmix batter to keep cake tender. Use fresh finely grated carrots for best texture. Softened cream cheese and butter are key for smooth frosting. Chill cake briefly if crumbs mix into frosting. Optionally add a splash of orange juice to frosting for a fruity twist. Carrots can be grated ahead, and butter browned the night before to save time.

Nutrition

Keywords: carrot cake, brown butter, cream cheese frosting, easy dessert, cozy cake, nutty carrot cake, tangy frosting

Find it online: https://breezybake.com/cozy-brown-butter-carrot-cake-recipe-with-easy-tangy-cream-cheese-frosting/