Moist Carrot Cake with Browned Butter Cream Cheese Frosting
Servings: 10 people
This moist carrot cake with browned butter cream cheese frosting is soft, tender and packed with warm flavours, with just the right balance of sweetness and spice. The browned butter adds a rich, nutty depth to the frosting, taking this classic cake to a whole new level.
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Ingredients
- Ingredients for the Cake
- 260 gms Plain flour
- 2 tsp bicarbonate of soda
- 1.5 tsp Cinnamon powder
- 1/2 tsp Grated nutmeg
- 1/2 tsp Salt
- 130 gms White sugar
- 130 gms Muscovado sugar I used soft light brown sugar
- 240 gms Oil I used sunflower oil
- 4 Eggs at room temp
- 320 gms Grated carrots
- 120 gms Pecans chopped, refer notes
- Ingredients for the frosting
- 100 gms Unsalted butter
- 150 gms Cream Cheese
- 1 cup icing sugar
- 1/2 tsp Vanilla extract
- A pinch of Salt
Instructions
- Preheat oven to 180 C, 10 mins before baking.
- Grease and line two 8 inch deep baking tins with parchment paper.
- In a bowl, whisk flour, bicarbonate of soda, salt, cinnamon and nutmeg powder.
- In another wide and deep bowl whisk together eggs and both white and brown sugars until slightly pale and mixed well.
- Add oil and vanilla extract to the above and mix well.
- Fold in dry ingredients to the wet ingredients, just until combined and streaks of flour is lightly visible.
- Add in grated carrots and chopped pecans (reserve 2 tbsp of chopped pecans for sprinkling on top of the iced cake, if desired).
- Divide the batter equally into the two prepared pans.
- Bake in the pre heated oven for 35-40 mins or until a toothpick comes out clean.
- Let the cake cool completely before icing.
- To make icing: Browning the butter; Place the butter in a light-colored saucepan. This allows you to determine when the butter begins to brown. Melt the butter over medium heat, stirring or whisking constantly. Once melted, the butter will begin to foam. Continue stirring/whisking, keeping a close eye on it. After about 5–7 minutes, the butter will begin browning and you’ll notice lightly browned specks forming at the bottom of the pan. The butter will have a nutty aroma. The color will gradually deepen, from yellow to golden to golden-brown; once it’s a light caramel-brown color, immediately remove from heat and pour into another bowl; be sure to scrape out and include the brown solids that have formed on the bottom of the pan. Cool for 10 minutes at room temperature, then transfer to the refrigerator to cool completely and solidify.
- In a large bowl using an electric beater or stand mixer fitted with a paddle attachment, beat the solidified brown butter(refer notes) on high speed until creamy and smooth, about 1 minute. Add the cream cheese (straight away from the fridge) and beat again until smooth and combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add icing sugar, vanilla, and salt. Beat on low speed for 30 seconds, then gradually increase to high speed and beat for 2 minutes.
- Spread the frosting on cooled cake. If you plan to pipe the frosting, transfer it to a piping bag fitted with a piping tip and refrigerate it for 20–30 minutes before piping.
- Cover leftover frosting tightly and store in the refrigerator for up to 1 week.
Notes
You can use walnuts or cashews instead of pecans.
You can brown the butter up to 3 days in advance and store it in the refrigerator until you are ready to make the frosting. I used D'lecta Cream Cheese for the icing.
I kept the solidified browned butter @ room temp for 10-15 mins, before making the icing.
I baked the cake one day in advance and once it was completely cooled, wrapped it in cling film and stored in an airtight container.
You can store the uniced cake at room temp for 2-3 days in an airtight container. The iced cake can be kept at room temp for maxium 2 hours. You can store it in the fridge for 2-3 days. Leave it at room temp for 10-15 mins before serving.
