Serve the cake and keep it at room temperature for up to two days. After that, store any leftovers in the refrigerator for an additional one to two days. If you prefer a nut-free version, replace the walnut or almond flour with ⅓ cup of all-purpose flour. You can also substitute the pineapple with 1 cup of mashed banana or 1 cup of plain yogurt for a different flavor and texture.
Heavenly Carrot Cake with Brown Butter Cream Cheese Frosting
this Heavenly Carrot Cake with Brown Butter Cream Cheese Frosting is a sumptuous, aromatic treat that takes the classic carrot cake to new heights with the richness of browned butter and a perfectly balanced, creamy frosting. Whether for a special occasion or a comforting dessert, it offers a delightful combination of moist texture, warm spices, and luscious frosting that will impress anyone lucky enough to enjoy a slice.
Ingredients
- 2 cups all-purpose flour
- ½ cup walnut or almond flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¾ cup canola oil
- 1 ¼ cups granulated sugar
- ½ cup brown sugar
- 4 large eggs
- 1 cup crushed pineapple or applesauce
- 3 cups shredded carrots
- Brown Butter Frosting
- 1 cup unsalted butter plus 2 tablespoons
- 2 to 3 cups confectioners’ sugar
- 1 to 3 tablespoons milk
- 2 teaspoons pure vanilla extract
Instructions
Carrot Cake
- Preheat your oven to 350°F. Grease and flour two 8-inch cake pans, then set them aside. In a medium bowl, whisk together the all-purpose flour, nut flour, baking powder, baking soda, salt, and spices until evenly combined. In a large mixing bowl or a stand mixer fitted with the paddle attachment, combine the oil, granulated sugar, and brown sugar. Add the eggs and whisk thoroughly until the mixture lightens in color and is fully blended. Gradually add the dry ingredients in two batches, stirring just until incorporated—it’s fine if a few streaks of flour remain visible. Fold in the crushed pineapple and shredded carrots until evenly distributed throughout the batter. Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool on a wire rack for about 20 minutes before removing them from the pans. Allow the cakes to cool completely before assembling and frosting.
Brown Butter Frosting
- Place ¾ cup (170 grams) of butter in a light-colored saucepan and melt it over high heat. When the butter begins to bubble, reduce the heat to medium-low. Stir occasionally to prevent the milk solids from burning or sticking to the pan. Continue cooking the butter until it turns a rich amber brown color and the milk solids have darkened, which should take about 5 to 8 minutes. You’ll know it’s done when the butter smells nutty and toasty. Pour the browned butter into a heatproof container and let it cool to room temperature on the counter or chill it in the refrigerator until it solidifies but remains soft—about 1 hour. It should have the consistency of softened butter before making the frosting. While waiting, remove the remaining butter from the refrigerator and let it soften to room temperature.
- Once ready, add both the brown butter and the remaining softened butter to the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Mix on low speed until creamy. Stop the mixer and gradually add the confectioners’ sugar, mixing on low until fully combined. Add one tablespoon of milk and mix to combine. Increase the mixer speed to medium-high and beat until the frosting is light and fluffy, about 3 to 5 minutes. Add the vanilla extract and additional milk one tablespoon at a time, mixing until the frosting is smooth and spreadable.
To Assemble
- Place one cake layer on a cake stand or serving plate. Spread half of the frosting evenly over the top with an offset spatula. Place the second cake layer on top and cover the top with the remaining frosting. For a rustic look, create swirls on the frosting by making “C” and “S” shapes with the tip of an offset spatula or the back of a spoon.