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Best Brown Butter Carrot Cake Recipe with Cream Cheese Frosting Easy and Moist

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A moist and flavorful carrot cake made with nutty brown butter and topped with a luscious cream cheese frosting. This easy recipe is perfect for gatherings and everyday indulgence.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1 cup (200g) granulated sugar
  • 1/2 cup (110g) light brown sugar
  • 3 large eggs, room temperature
  • 2 cups (250g) all-purpose flour, sifted (King Arthur recommended)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 cups finely shredded carrots (about 3 medium carrots)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/4 cup crushed pineapple, drained (optional)
  • 8 oz (227g) cream cheese, softened
  • 1/2 cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 tsp vanilla extract (for frosting)
  • 1 tbsp fresh lemon juice

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and foams. After 5-7 minutes, it will turn golden brown and smell nutty. Remove from heat and let cool slightly.
  2. Mix dry ingredients: In a large bowl, whisk together 2 cups (250g) sifted all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/2 tsp salt.
  3. Cream sugars and eggs: In another bowl, combine 1 cup (200g) granulated sugar, 1/2 cup (110g) light brown sugar, and the cooled brown butter. Mix on medium speed until combined. Add 3 large eggs one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.
  4. Combine wet and dry: Slowly add the dry ingredients to the wet mixture, mixing on low speed just until incorporated. Avoid overmixing.
  5. Add carrots and extras: Fold in 2 cups finely shredded carrots, 1/2 cup chopped nuts (if using), and 1/4 cup drained crushed pineapple (optional) with a spatula.
  6. Bake: Preheat oven to 350°F (175°C). Grease a 9×13 inch pan or two 9-inch round pans. Pour batter evenly and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Check at 30 minutes to avoid overbaking.
  7. Cool completely: Let cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.
  8. Make frosting: Beat 8 oz (227g) softened cream cheese and 1/2 cup (113g) softened butter until smooth and fluffy. Gradually add 3 cups (360g) powdered sugar and 1 tsp vanilla extract. Beat on high until creamy. Add 1 tbsp fresh lemon juice and mix well.
  9. Frost the cake: Spread frosting evenly over the cooled cake. If using two layers, frost between layers and on top.
  10. Chill and serve: Refrigerate for at least 30 minutes to set frosting. Bring to room temperature before serving.

Notes

Brown the butter carefully to avoid burning; stir constantly and remove from heat just before it turns too dark. Shred carrots finely for even moisture. Avoid overmixing the batter to keep the cake tender. Soften cream cheese and butter completely before making frosting to avoid lumps. Sift powdered sugar for smooth frosting. Bake until a toothpick comes out clean to prevent dryness. Refrigerate the frosted cake to set frosting before serving.

Nutrition

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

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