Brown Butter Carrot Cake

4.88 from 8 votes

This layered brown butter carrot cake is THE most moist cake. It is spiced heavily with cinnamon and filled with a cream cheese frosting. It is a semi naked cake topped with walnuts.

Prep Time1

Cook Time18

Decorating Time1 30

Total Time2 48

Servings: slices

Calories: 483kcal

Author: Stephanie Rutherford

Ingredients

Carrot Cake

2 ½ cups All-purpose flour
2 teaspoon Baking soda
½ teaspoon Salt
3 teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
½ teaspoon Ground ginger
10 tablespoon Unsalted butter browned
2 cups Brown sugar packed light or dark
1 cup Sour cream room temperature
1 teaspoon Pure vanilla extract
3 cups Shredded carrots about 8 medium carrots
4 Large eggs room temperature

Cream Cheese Frosting

8 oz Cream cheese room temperature
1 ½ cups Unsalted butter slightly cold
8 ½ cups Powdered sugar sifted
¼ cup Heavy cream
½ tablespoon Pure vanilla extract
Pinch of salt
Chopped walnuts for decoration

US Customary - Metric

Instructions

Carrot Cake

Preheat oven to 350°F. Spray three 8 inch cake pans with baking non-stick spray. Place an 8 inch parchment circle on the bottom of the pans and spray again.
Heat a frying pan on medium heat and melt the butter. Keep stirring the butter until it starts to foam and the milk deposits on the bottom separate. Stir until the butter starts to brown and take off heat. Pour in a glass measuring cup. Let it cool for 10 minutes.
While waiting, shred the carrots. Make sure they are washed and peeled first. This takes quite a few carrots. Then, in a mixing bowl, sift the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
In a large mixing bowl, mix the browned butter, brown sugar, vanilla, and sour cream. Mix until smooth. Add in the carrots and mix until combined. Add in eggs and whisk until combined.
Add in the dry ingredients. Fold it into the wet ingredients. Fold until combined.
Pour the batter evenly into the cake pans. Use a kitchen scale to get an even amount of batter in each pan. Bake for 18-20 minutes. The cakes are done baking when a toothpick inserted comes out clean.
Let the cakes sit in the pan for 10 minutes before transferring to a cooling rack. Let the cakes cool completely before decorating.

Cream Cheese Frosting

Set the butter on the counter for 30 minutes. This will get it slightly cold. While waiting, sift the powdered sugar.
Using a mixer, beat the cream cheese on high for 1 minute. Then, add in the butter and mix on high for 3 minutes. Scrape the bowl. It should be smooth and light.
Slowly add in the powdered sugar. Then, scrape the bowl. Add in heavy cream, vanilla, and salt. Mix on low until mixed together. Switch to high and beat for 2 minutes. Use a wooden spoon to beat out the air bubbles.

Assembly

Place a small amount of frosting on the board you are decorating on. This will act as the glue to keep your cake in place.
Place the 1st layer bottom side down. Place about 1 cup of frosting on the cake. Use an offset spatula to smooth it evenly. Repeat with the second layer. Place the last layer of cake bottom side up.
If there are any gaps between the filling or the cake, apply extra frosting. Then, use your cake scrapper to smooth. Freeze for 10 minutes to set the layers.
Apply a light layer of frosting around the cake. For a semi-naked cake, It should be a light layer and peeps of the cake should be coming through. Then, apply a thick layer of frosting on top of the cake and top with toasted walnuts.

Notes

Cake:

Flour- Make sure the flour is spooned and leveled or use a kitchen scale. Compacted flour will dry out the cake.

High altitude baking- Add an extra 2 ½ tablespoon of flour

Nutrition