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Carrot Cake with Browned Butter Cream Cheese Frosting 🤤
Carrot Cake with Browned Butter Cream Cheese Frosting 🤤

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We hope you got benefit from reading it, now let’s go back to carrot cake with browned butter cream cheese frosting 🤤 recipe. To make carrot cake with browned butter cream cheese frosting 🤤 you only need 16 ingredients and 10 steps. Here is how you do that.

The ingredients needed to cook Carrot Cake with Browned Butter Cream Cheese Frosting 🤤:
  1. Take Carrot Cake
  2. Use 3 Large eggs, room temperature
  3. Take 1.5 Cups brown sugar
  4. Get 1 Cup Canola oil
  5. You need 3 Cups grated carrot (about 4 large carrots)
  6. Use 2.5 Cups cake flour
  7. Take 1.5 Teaspoons baking powder
  8. Get 1 Teaspoon bicarbonate of soda
  9. Prepare 1 Teaspoon salt
  10. Take 1.5 Teaspoons ground cinnamon
  11. Use 100 g pecan nuts (keep a few aside to decorate cake!)
  12. Provide Browned Butter Cream Cheese Frosting
  13. Prepare 100 g Butter
  14. Provide 175 g Cream Cheese
  15. Prepare 500 g Icing Sugar
  16. Get 1 Teaspoon Vanilla Paste
Steps to make Carrot Cake with Browned Butter Cream Cheese Frosting 🤤:
  1. Preheat oven to 180 degrees Celcius. Before starting the cake, brown 50g of butter. Cut butter into small cubes (all the same size so they melt at the same speed). Place in saucepan and gently melt over low heat. Butter will start bubbling fast and then start to brown and smell deliciously nutty. Give the pot a few swirls until the butter is browned nicely and remove from heat, pour into small bowl and refrigerate so it can solidify. Leave other 50g out at room temp.
  2. For the cake: start beating the eggs together with an electric mixer. Slowly start adding the sugar whilst continuously beating.
  3. Add the oil and mix until fully combined.
  4. Stir in the grated carrots.
  5. Sift together the flour, baking powder, bicarb, salt and cinnamon. Add to wet ingredients and stir to combine. Chop pecans and fold into batter.
  6. Divide batter between two greased cake tins and place in preheated oven. Check cakes after 30 minutes, fork should come out clean. Leave to cool slightly before removing from tins and cooljng on wire rack.
  7. For the frosting: remove solidified brown butter from fridge and pop in microwave for about 15-20 seconds - should not melt but just be a bit softer. Beat brown and normal butters together in a mixing bowl.
  8. Add icing sugar and vanilla paste and beat on low speed to form dry crumbs.
  9. Microwave cream cheese about 20 seconds to soften and add to butter mixture while mixing continuously. You can add more or less cream cheese depending on the consistency you want. I wanted a spreadable frosting.
  10. Frost cake and decorate with pecan nuts.

Remove from oven and allow to cool completely before frosting with Brown Butter Cream Cheese Frosting. My cream cheese frosting is different than most, as it uses more butter than cream cheese, but you can totally still taste the cream cheese. It's also not overly heavy on the sugar, but you can add more if you like. I found this recipe to be best structurally too, as a lot of cream cheese frostings can be too. Sweet, spiced, and positively loaded with carrots: this single layer carrot cake with cream cheese Let it sit for a couple minutes to cool, then whisk in the brown sugar, followed by the eggs one at a time, until combined and smooth.

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