12ouncescream cheesefull fat, softened to room temperature
4cupspowdered sugar480 grams
2teaspoonsvanilla extract
½teaspoonsalt
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