Description
Classic carrot cake gets an elegant upgrade with brown butter cream cheese frosting that adds nutty, caramelized depth. This moist, perfectly spiced cake delivers familiar comfort with sophisticated flavor that makes it unforgettable.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs, room temperature
- 3/4 cup granulated sugar
- 2/3 cup packed light brown sugar
- 3/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 3/4 cup buttermilk
- 2 cups grated carrots (grated on small holes)
- 3/4 cup unsalted butter (for frosting)
- 12 ounces cream cheese, softened (for frosting)
- 3/4 teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting)
- 3 1/2 cups powdered sugar (for frosting)
- Optional: chopped toasted pecans for garnish
Instructions
1. Preheat oven to 350°F. Line three 8-inch round cake pans or one 9×13 pan with parchment paper and grease well.
2. Combine flour, cinnamon, ginger, cloves, baking powder, baking soda, and salt in large bowl. Whisk together and set aside.
3. Beat eggs and both sugars in stand mixer on medium speed for 4 minutes until thickened and pale.
4. With mixer running, slowly stream in oil, then add vanilla.
5. Add dry ingredients and buttermilk in alternating additions – flour, buttermilk, flour, buttermilk, flour. Beat just until combined after each.
6. Stir in grated carrots with rubber spatula until evenly distributed.
7. Divide batter evenly between pans and spread into even layers. Tap pans on counter to release air bubbles.
8. Bake 18-22 minutes for 8-inch layers or 27-32 minutes for 9×13 pan until toothpick comes out clean.
9. Let cakes cool in pans on wire racks. Turn out onto racks to cool completely.
10. For brown butter frosting: Place butter in saucepan over medium-low heat. Cook, stirring occasionally, until brown bits form and it smells nutty. Watch carefully.
11. Immediately transfer brown butter to bowl including all brown bits. Refrigerate 45 minutes to 1 hour, stirring occasionally, until solid but still soft.
12. Beat chilled brown butter with cream cheese, vanilla, and salt until smooth.
13. Add powdered sugar in two additions, beating until fluffy. Adjust consistency with milk or more sugar if needed.
14. Place one cake layer on serving plate and top with frosting. Repeat with remaining layers.
15. Frost outside of cake generously. Chill 30 minutes to set before serving.
Notes
Watch brown butter carefully – it goes from perfect to burnt in seconds.
Brown butter must be solid but soft before making frosting, not warm or rock hard.
Gently pack grated carrots when measuring – don’t smash down.
Room temperature ingredients blend more smoothly for better texture.
Make brown butter a day ahead so it’s ready when needed.
Store frosted cake refrigerated up to 5 days.
Let refrigerated cake sit at room temperature 20-30 minutes before serving.
Can freeze unfrosted layers up to 3 months wrapped well.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American