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.

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Prep Time 40

Cook Time 35

Brown Butter Cooling Time 1

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.