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Browned Butter Carrot Cake
Browned Butter Carrot Cake
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Prep Time:
45 minutes
Total Time:
2 hours 15 minutes
Elevate your carrot cake with a rich and nutty beurre noisette. Let us show you how to master this technique!
Ingredients:
  • 1 cup butter
  • 2 cups Gold Medal™ Organic All-Purpose Flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 1/2 cups packed brown sugar
  • 4 eggs
  • 2 cups coarsely shredded peeled carrots
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 2 packages (8 oz each) cream cheese, softened
  • 1/3 cup butter, softened
  • 2 teaspoons vanilla
  • 1 1/2 teaspoons ground cinnamon
  • 2 3/4 cups powdered sugar
Instructions:
  • Preheat oven to 350°F and generously grease and lightly flour 3 (8-inch) round pans.
  • In a 2-quart saucepan, melt the butter over medium heat for 4 to 5 minutes, stirring often, until it turns a lovely light golden brown. Transfer the butter to a 2-cup glass measuring cup and allow it to cool for 5 minutes.
  • Combine flour, 2 teaspoons cinnamon, baking powder, baking soda, and salt in a medium bowl. In a large bowl, cream browned butter, brown sugar, and eggs with an electric mixer until smooth. Mix in flour mixture until fully combined. Gently fold in carrots, raisins, and walnuts. Divide batter evenly between cake pans. Smooth the top with a spoon before baking.
  • Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then transfer from pans to cooling racks. Cool completely, for about 1 hour.
  • In a large bowl, use an electric mixer on medium-high speed to blend cream cheese and butter until smooth. Mix in vanilla and 1 1/2 teaspoons cinnamon. Gradually beat in powdered sugar, 1 cup at a time, on low speed until frosting is creamy and smooth.
  • Spread 3/4 cup of frosting between cake layers, then use the rest to cover the sides and top of the cake. Refrigerate the cake after covering it.

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