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    Home » Desserts

    Carrot Cake with Brown Butter Cream Cheese Frosting

    Published: Mar 31, 2021 Modified: Jul 18, 2023 by Emma Essence This post may contain affiliate links.

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    I have been waiting for this day to come... The day I create my own carrot cake recipe! Carrot cake is my favorite cake ever, and this recipe is everything I wanted my dream carrot cake to be. It is literally so good that I want it to be my wedding cake. The cake is fluffy, moist, and not too sweet. It tastes like fresh carrots with a touch of sweetness. The frosting is rich and decadent, the perfect pairing for the cake!

    I had so much fun creating the pattern on this cake. The minimal design of little carrots all around is so cute to me. It would also be beautiful to decorate it with some piping and pecans! You can really get creative with the decoration and design it to your tastes. This cake would be such a showstopper for your Easter table. Once you have one bite, you really won't be able to stop eating it!

    Carrot Cake with Brown Butter Cream Cheese Frosting

    Emma Essence
    Perfectly sweet moist carrot cake with rich, decadent brown butter cream cheese frosting.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 40 minutes mins
    Cook Time 35 minutes mins
    Brown Butter Cooling Time 1 hour hr
    Course Dessert
    Cuisine American
    Servings 12 slices

    Equipment

    • Stand mixer or hand mixer
    • Two 9 inch cake pans

    Ingredients
      

    Carrot Cake

    • 2 cups all purpose flour 280 grams
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 2 ½ teaspoons cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground ginger
    • 4 eggs
    • ¾ cup vegetable oil 175 milliliters
    • ½ cup unsweetened applesauce 130 grams
    • ¾ cup granulated sugar
    • 1 cup light brown sugar pacaked
    • 2 teaspoons vanilla extract
    • 3 cups finely grated carrots 348 grams

    Brown Butter Cream Cheese Frosting

    • ½ cup unsalted butter
    • 12 ounces cream cheese full fat, softened to room temperature
    • 4 cups powdered sugar 480 grams
    • 2 teaspoons vanilla extract
    • ½ teaspoon salt

    Instructions
     

    • Preheat the oven to 350F.
    • Before preparing the cake, brown the butter for the frosting. It is essential to do this first since the brown butter needs to cool in the fridge for one hour. In a light-colored, medium-sized pan, add the sliced butter. Melt over medium heat. After a few minutes, the butter will begin to foam. Stir occasionally. After 5-8 minutes, the butter will start to brown and have a very nutty aroma. Once browned, remove from heat and place in a heat-proof container, and cool in the fridge for 1 hour.
    • Butter two 9 inch round cake pans, line with parchment paper, and butter the parchment paper.
    • In a medium-sized bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
    • In the bowl of your stand mixer, or a large bowl using a hand mixer, blend together vegetable oil, applesauce, eggs, granulated sugar, brown sugar, and vanilla.
    • Add the dry ingredients and mix to combine. Add in the grated carrots and mix using a rubber spatula until just evenly distributed.
    • Divide the mixture evenly into the two cake pans. Bake for 35 minutes or until a toothpick comes out clean when inserted in the center of the cake.
    • While the cakes bake, prepare the rest of the brown butter cream cheese frosting. In the bowl of your stand mixer, or a large bowl using a hand mixer, beat the brown butter on high speed until creamed. Add the cream cheese and beat until creamy. Then add the powdered sugar, vanilla, and salt. Beat on low for 1 minute and then beat on high until thoroughly mixed.
    • Remove the cakes from the oven and let them cool for 10-20 minutes.
    • Frost the cakes and then decorate as desired.

    Notes

    Store carrot cake in airtight container in the fridge.
    Keyword brown butter, Cake, Carrot, Cream Cheese, Frosting

    Comments

    1. Heather says

      May 31, 2025 at 9:36 pm

      5 stars
      This recipe is SO GOOD! The frosting is to die for and such a good combination with the cake. I had to make it gluten free, so the only swap i made was switching out cup4cup gluten free flour for the all purpose flour and it was absolutely delicious! thank you for this recipe!

      Reply
      • Emma Essence says

        June 09, 2025 at 5:30 pm

        Hi Heather,

        I'm so glad to hear you loved this recipe! Good to know that the consistency was right even with the gluten free flour substitution. Thank you so much for your review.

        Reply

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    About Me Square Image

    hi there, i'm emma essence!

    I'm Emma & welcome to Essence Eats! Here you will find creative takes on classic comfort food recipes! From decadent desserts to warming soups, these recipes will give you all the cozy feelings.

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