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Slice of four layer carrot cake on a plate with cake on a stand in background.
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Moist Carrot Cake with Brown Butter Cream Cheese Frosting

This is the best version of a classic moist carrot cake I have found. Perfectly spiced, with a great texture, this is the carrot cake of your dreams! If you didn't think it could get better than traditional cream cheese frosting, I'm here to tell you that this BROWN BUTTER cream cheese frosting is the BEST!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12 Servings
Calories 564kcal
Author Ann Otis

Ingredients

Moist Carrot Cake

  • butter for the pans
  • 2 cups all-purpose flour plus extra for pans
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • 4 eggs at room temperature
  • 1.5 cups granulated sugar
  • 1.5 cups canola oil or vegetable oil
  • 3 cups shredded carrots
  • 1 cup finely chopped walnuts or pecans (optional)

Brown Butter Cream Cheese Frosting

  • 3/4 cup unsalted butter softened
  • 8 oz cream cheese (one package, softened)
  • 1/3 cup packed light brown sugar
  • 2 cups confectioner's sugar (icing sugar)

Instructions

Moist Carrot Cake

  • Preheat the oven to 350 degrees F. Butter two 8-inch cake pans. Line the bottoms of the pans with parchment paper. Sprinkle the bottoms and sides with flour and tilt to cover evenly. Tap out the excess flour.
  • Whisk the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl until well combined.
  • In the bowl of a stand mixer, beat the eggs on high speed until foamy (about 3-4 minutes). With the mixer still running, slowly add the sugar and continue beating on high speed until the mixture is pale yellow, about 3 minutes.
  • With the mixer still running, very slowly add the oil (this is best done using a measuring cup with a spout. If the oil begins to separate from the egg mixture, stop and wait for it to emulsify before continuing to pour the oil in. It should take you a couple of minutes to add all the oil, and the en result should be a smooth, uniform mixture.
  • Reduce the mixer speed to low and add the flour mixture in thirds. Mix just until smooth, scraping down the sides of the bowl as needed.
  • With a rubber spatula, fold in the carrots and nuts (if using) until well combined.
  • Divide the mixture evenly between the two pans and bake for 40 - 45 minutes, until a toothpick inserted in the center comes out clean. Allow to the cakes to cool in the pans for 10 minutes and then turn out on a wire rack to cool completely.

Brown Butter Cream Cheese Frosting

  • Melt the butter in a medium saucepan over medium heat. Keep cooking, swirling the pan frequently until the foam begins to subside, brown bits start collecting on the bottom, and the butter starts to smell nutty. Keep a close eye on it, as it can burn quickly.
  • Transfer the brown butter to a bowl and let sit for a few minutes to cool. Transfer the bowl to the fridge or freezer for 15 minutes or so, until just set. If the butter hardens too much, it will not blend well, and will leave lumps in the frosting. If it is too hard you take it out of the fridge or freezer, let sit again a room temperature for a few minutes to soften.
  • Transfer to butter to a stand mixer, fitted with the paddle attachment. Add the brown sugar and cream cream cheese, and mix on medium-high speed for 5-6 minutes, scraping down the sides as needed until well blended,
  • With the mixer on low speed, gradually beat in the confectioner's sugar. Switch to high speed and beat for an additional 4-5 minutes until fluffy and no lumps remain.

Notes

Cake recipe adapted from the [amazon_textlink asin='1452113831' text='Model Bakery' template='ProductLink' store='ourhappymes00-20' marketplace='US' link_id='087ce4c2-5dd5-11e8-b5fe-259c4de2bf5b'] Cookbook.

Nutrition

Calories: 564kcal | Carbohydrates: 72g | Protein: 7g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 105mg | Sodium: 388mg | Potassium: 292mg | Fiber: 2g | Sugar: 52g | Vitamin A: 6035IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 1.8mg