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Moist Carrot Cake Recipe with Brown Butter Cream Cheese Frosting

moist carrot cake brown butter cream cheese frosting - featured image
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A tender and moist carrot cake with a rich, nutty brown butter cream cheese frosting. Perfect for any occasion, this easy recipe uses simple ingredients and delivers a crowd-pleasing dessert.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 1 ½ cups (300 g) granulated sugar
  • ½ cup (110 g) brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 1 cup (240 ml) vegetable oil
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup (240 ml) buttermilk
  • 3 cups grated carrots (about 4 medium carrots)
  • 1 cup chopped walnuts or pecans (optional)
  • ½ cup crushed pineapple, drained (optional)
  • For the Brown Butter Cream Cheese Frosting:
  • 1 stick (113 g) unsalted butter, browned
  • 8 oz (225 g) cream cheese, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
  2. Brown the butter in a small saucepan over medium heat until golden and nutty, then remove from heat and let cool.
  3. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In a separate bowl, beat eggs with vegetable oil, buttermilk, and vanilla extract until combined.
  5. Slowly pour wet ingredients into dry ingredients and fold gently with a spatula until just combined.
  6. Fold in grated carrots, nuts (if using), and crushed pineapple (if using).
  7. Divide batter evenly between prepared pans and smooth tops.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean and tops spring back when touched.
  9. Cool cakes in pans for 15 minutes, then turn out onto wire racks to cool completely (about 45 minutes).
  10. For the frosting, beat softened cream cheese until smooth. Gradually add powdered sugar, beating well after each addition.
  11. Add cooled brown butter, vanilla extract, and a pinch of salt to the frosting and beat until light and fluffy.
  12. Assemble the cake by spreading frosting on one layer, topping with the second layer, and covering the top and sides with remaining frosting.
  13. Smooth frosting with an offset spatula or create soft peaks. Chill briefly if frosting is too soft before assembling.

Notes

Use room temperature eggs, cream cheese, and butter for smooth mixing. Brown the butter carefully over medium-low heat to avoid burning. Finely grate carrots for a smooth crumb. Do not overmix batter to keep cake tender. If frosting is too soft, chill briefly before assembling. Tent pans with foil if edges brown too fast. Nuts are optional and can be toasted for extra flavor. For gluten-free, substitute flour with gluten-free blend. For vegan, use flax eggs and dairy-free substitutes.

Nutrition

Keywords: carrot cake, brown butter frosting, cream cheese frosting, moist carrot cake, easy carrot cake recipe, homemade carrot cake, dessert, baking

Find it online: https://avabowls.com/moist-carrot-cake-recipe-with-brown-butter-cream-cheese-frosting-easy-and-perfect/