Carrot Cake with Brown Butter Cream Cheese Frosting
About this recipe
I have a confession. I think it's a personal flaw to not like carrot cake. Hear me out!
Sure, it's got veggies in it. But hey, that just means it's basically a dessert-ified serving of your five-a-day, right? Sneak those greens in wherever you can, I say!
Now, I know "moist" is a word that can strike fear into the hearts of some, but let me tell you: this cake is MOIST. Like, seriously, every bite is a symphony of tender crumb. It's like a little cloud of cake heaven in your mouth.
And don't even get me started on the flavor! That warm hug of cinnamon and nutmeg, the subtle sweetness of the carrots, and the unexpected salty kick from the pistachios? It's a match made in heaven. It's like a flavor party in your mouth, and you're the VIP guest.
Some people might call it "earthy," but I call it delicious. It's the kind of cake that sticks with you – not just in your stomach, but in your memory. You'll find yourself reminiscing about that particular slice of carrot cake for days, weeks, maybe even years to come.
So, next time you're faced with a slice of carrot cake, embrace it! Don't be afraid to dive in. You might just surprise yourself. You might discover a hidden passion for this oft-overlooked dessert.
P.S. If you're still not convinced, just try it. You might become a secret convert. You might even find yourself baking your own batches, sharing them with friends and famil. Now that's a mission worth pursuing.
Carrot Cake with Brown Butter Cream Cheese Frosting FAQs
What ingredients are used in carrot cake?
Carrots, grated, pecans or walnuts, chopped, sultanas, light brown sugar, medium eggs, neutral oil (I used vegetable oil), buttermilk, vanilla extract, self raising flour, cinnamon, baking powder, baking soda, ginger powder, nutmeg
What sugar is best for carrot cake?
I like to use light brown sugar but caster sugar can work too! I would avoid using dark brown sugar as it can make the cake very dense.
What frosting is used for carrot cake?
I've used a brown butter cream cheese frosting but if you dont want to go the extra mile normal cream cheese frosting works or vanilla buttercream!
Do you have to add nuts to carrot cake?
No. I like to add pistachios and walnuts but this can be omitted.
What oil can I use?
Any neutral oil can be used but I used vegetable oil.
Ingredients
- 300g carrots, grated
- 100g pecans or walnuts, chopped
- 75g sultanas
- 200g light brown sugar
- 3 medium eggs
- 160g neutral oil (I used vegetable oil)
- 125g buttermilk
- 1 tsp vanilla extract
- 225g self raising flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ginger powder
- 1/2 tsp nutmeg
Brown Butter Cream Cheese Frosting
- 100g cream cheese
- 50g butter
- 300g icing sugar
Ingredients
Instructions
For the Cake
- Preheat oven to 180°C (350°F). Grease and line two 7.5-inch/19cm cake tins.
- In a separate bowl, whisk together the self-raising flour, baking powder, baking soda.
- In a large mixing bowl, beat together the sugar and eggs for 4-5 minutes using a whisk attachment on an electric mixer. The mixture should become pale and fluffy.
- Gradually add the oil to the egg and sugar mixture while beating continuously.
- Replace the whisk attachment with a paddle attachment. Add the buttermilk and 1/3 of the grated carrots to the bowl and mix on low speed until just combined.
- Gradually add 1/3 of the dry ingredients then 1/3 of the grated carrots to the cake batter, mixing on low speed until just combined. Repeat with the remaining carrots and dry ingredients, alternating between additions.
- Add the chopped pecans or walnuts, sultanas, and spices to the cake batter. Gently fold them in using a spatula until evenly distributed.
- Divide the batter evenly between the prepared cake tins. Bake in the preheated oven for 25 minutes, or until a skewer inserted into the center comes out clean.
- Let the cakes cool in the tins for 10 minutes before inverting them onto wire racks to cool completely.
For the Brown Butter Cream Cheese Frosting
- In a small saucepan, melt the butter over medium heat. Continue cooking until the butter turns golden brown and develops a nutty aroma, about 4-5 minutes. Transfer to a bowl and let it cool slightly.
- In a mixing bowl, beat the cream cheese until smooth. Add the cooled brown butter and mix until well combined.
- Gradually sift in the icing sugar, beating on low speed at first, then increasing to medium speed, until the frosting is light and fluffy.
Assembly
- Once the cakes are completely cool, spread a generous layer of frosting over one cake layer. Place the second layer on top and optionally frost the top and sides.
- Decorate with additional chopped nuts or a light dusting of cinnamon, if desired.
- Slice and serve your carrot cake masterpiece!
Hi, I'm Remi
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