Carrot Cake with Browned Butter-Cream Cheese Frosting
By By Polina Chesnakova, from Everyday Cake
Images
Serves
Makes 8-10 Servings
Ingredients
For the cake
2 2/3 cups (345 g) all-purpose flour, plus more for dusting
1 cup plus 2 tablespoons (225 g) firmly packed light brown sugar
1 cup (200 g) granulated sugar
2 teaspoons kosher salt
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
½ teaspoon lightly packed freshly grated nutmeg
½ teaspoon ground cardamom, cloves, or allspice
4 eggs, at room temperature
1 ½ cups (315 ml) neutral oil, such as canola or safflower
1/2 cup (120 ml) buttermilk or plain whole-milk yogurt, at room temperature
1 tablespoon vanilla extract
1 pound (445 g) coarsely grated carrots (about 3 cups)
1 1/3 cups (150 g) toasted walnuts or pecans, chopped, plus more for garnish
1 cup (150 g) golden raisins, tart cherries, chopped dates, or apricots (optional)
Flaked coconut, for garnish
For the frosting
1 cup (225 g) unsalted butter
16 ounces (445 g) full-fat cream cheese, at room temperature
2 tablespoons heavy cream or milk
1 ½ teaspoons vanilla extract
½ teaspoon apple cider vinega
2 2/3 cups (345 g) all-purpose flour, plus more for dusting
1 cup plus 2 tablespoons (225 g) firmly packed light brown sugar
1 cup (200 g) granulated sugar
2 teaspoons kosher salt
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
½ teaspoon lightly packed freshly grated nutmeg
½ teaspoon ground cardamom, cloves, or allspice
4 eggs, at room temperature
1 ½ cups (315 ml) neutral oil, such as canola or safflower
1/2 cup (120 ml) buttermilk or plain whole-milk yogurt, at room temperature
1 tablespoon vanilla extract
1 pound (445 g) coarsely grated carrots (about 3 cups)
1 1/3 cups (150 g) toasted walnuts or pecans, chopped, plus more for garnish
1 cup (150 g) golden raisins, tart cherries, chopped dates, or apricots (optional)
Flaked coconut, for garnish
For the frosting
1 cup (225 g) unsalted butter
16 ounces (445 g) full-fat cream cheese, at room temperature
2 tablespoons heavy cream or milk
1 ½ teaspoons vanilla extract
½ teaspoon apple cider vinega
Procedure
To make the cake
Preheat the oven to 350° F. Grease two deep 8- or 9-inch round cake pans and dust the insides lightly with flour.
In a large bowl, whisk together flour, both sugars, salt, baking powder, cinnamon, ginger, baking soda, nutmeg, and cardamom. Add eggs, oil, buttermilk, and vanilla and whiskuntil just combined and smooth. Use a silicone spatula to fold in carrots, walnuts, and raisins.
Divide batter evenly between prepared pans and bake, rotating and switching their positions halfway through, until a tester inserted into the center comes out clean, 40 to 50 minutes for 8-inch pans or 35 to 45 minutes for 9-inch pans.
Transfer the pans to a wire rack and allow cakes to cool completely before assembling.
To make the frosting
Melt the butter in a small saucepan over medium heat. It will foam and start to vigorously bubble. Continue cooking at a low simmer, swirling occasionally, until bubbling subsides and the butter begins to brown and smell nutty.
Remove from heat and allow the butter to keep browning in the pan—the aim is a golden caramel color.
Transfer the butter to a shallow bowl and refrigerate until solid.
In the bowl of a stand mixer fitted with a paddle attachment, beat the solidified butter on medium speed until light and fluffy, about 2 minutes.
Scrape down the bottom and sides of the bowl, then add cream cheese, heavy cream, vanilla, vinegar, and salt. Sift in the powdered sugar. Gradually increasing the speed to medium, beat for about 1 minute or until combined. Season with more salt to taste.
The frosting can be used immediately or refrigerated for up to 2 weeks—let it cool for 20 minutes before using.
To assemble the cake
Place one of the layers (top side up) on a cake stand or plate. Tuck strips of parchment paper under the edge of the cake to keep the plate clean.
Top with about 1 cup of frosting and use an offset spatula to spread into an even layer.
Center the second cake layer (top side down) over the frosted layer and nestle it on top. Using as little frosting as possible, spread a very thin crumb coat over the top and sides of the cake and fill any gaps.
If possible, refrigerate the cake for 20 minutes to set it.
Spread remaining frosting evenly over the top and sides of the cake. If desired, garnish with nuts or shredded or flaked coconut, depending on the filling.
Serve the cake the same day or refrigerate for 2 to 3 days—allow it to come to room temperature before serving.
NOTE: To make a regular cream cheese frosting, simply don’t brown the butter; proceed with
Preheat the oven to 350° F. Grease two deep 8- or 9-inch round cake pans and dust the insides lightly with flour.
In a large bowl, whisk together flour, both sugars, salt, baking powder, cinnamon, ginger, baking soda, nutmeg, and cardamom. Add eggs, oil, buttermilk, and vanilla and whiskuntil just combined and smooth. Use a silicone spatula to fold in carrots, walnuts, and raisins.
Divide batter evenly between prepared pans and bake, rotating and switching their positions halfway through, until a tester inserted into the center comes out clean, 40 to 50 minutes for 8-inch pans or 35 to 45 minutes for 9-inch pans.
Transfer the pans to a wire rack and allow cakes to cool completely before assembling.
To make the frosting
Melt the butter in a small saucepan over medium heat. It will foam and start to vigorously bubble. Continue cooking at a low simmer, swirling occasionally, until bubbling subsides and the butter begins to brown and smell nutty.
Remove from heat and allow the butter to keep browning in the pan—the aim is a golden caramel color.
Transfer the butter to a shallow bowl and refrigerate until solid.
In the bowl of a stand mixer fitted with a paddle attachment, beat the solidified butter on medium speed until light and fluffy, about 2 minutes.
Scrape down the bottom and sides of the bowl, then add cream cheese, heavy cream, vanilla, vinegar, and salt. Sift in the powdered sugar. Gradually increasing the speed to medium, beat for about 1 minute or until combined. Season with more salt to taste.
The frosting can be used immediately or refrigerated for up to 2 weeks—let it cool for 20 minutes before using.
To assemble the cake
Place one of the layers (top side up) on a cake stand or plate. Tuck strips of parchment paper under the edge of the cake to keep the plate clean.
Top with about 1 cup of frosting and use an offset spatula to spread into an even layer.
Center the second cake layer (top side down) over the frosted layer and nestle it on top. Using as little frosting as possible, spread a very thin crumb coat over the top and sides of the cake and fill any gaps.
If possible, refrigerate the cake for 20 minutes to set it.
Spread remaining frosting evenly over the top and sides of the cake. If desired, garnish with nuts or shredded or flaked coconut, depending on the filling.
Serve the cake the same day or refrigerate for 2 to 3 days—allow it to come to room temperature before serving.
NOTE: To make a regular cream cheese frosting, simply don’t brown the butter; proceed with
Carrot Cake with Browned Butter-Cream Cheese Frosting
By By Polina Chesnakova, from Everyday Cake
Serves
Makes 8-10 Servings
Ingredients
For the cake
2 2/3 cups (345 g) all-purpose flour, plus more for dusting
1 cup plus 2 tablespoons (225 g) firmly packed light brown sugar
1 cup (200 g) granulated sugar
2 teaspoons kosher salt
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
½ teaspoon lightly packed freshly grated nutmeg
½ teaspoon ground cardamom, cloves, or allspice
4 eggs, at room temperature
1 ½ cups (315 ml) neutral oil, such as canola or safflower
1/2 cup (120 ml) buttermilk or plain whole-milk yogurt, at room temperature
1 tablespoon vanilla extract
1 pound (445 g) coarsely grated carrots (about 3 cups)
1 1/3 cups (150 g) toasted walnuts or pecans, chopped, plus more for garnish
1 cup (150 g) golden raisins, tart cherries, chopped dates, or apricots (optional)
Flaked coconut, for garnish
For the frosting
1 cup (225 g) unsalted butter
16 ounces (445 g) full-fat cream cheese, at room temperature
2 tablespoons heavy cream or milk
1 ½ teaspoons vanilla extract
½ teaspoon apple cider vinega
2 2/3 cups (345 g) all-purpose flour, plus more for dusting
1 cup plus 2 tablespoons (225 g) firmly packed light brown sugar
1 cup (200 g) granulated sugar
2 teaspoons kosher salt
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
½ teaspoon lightly packed freshly grated nutmeg
½ teaspoon ground cardamom, cloves, or allspice
4 eggs, at room temperature
1 ½ cups (315 ml) neutral oil, such as canola or safflower
1/2 cup (120 ml) buttermilk or plain whole-milk yogurt, at room temperature
1 tablespoon vanilla extract
1 pound (445 g) coarsely grated carrots (about 3 cups)
1 1/3 cups (150 g) toasted walnuts or pecans, chopped, plus more for garnish
1 cup (150 g) golden raisins, tart cherries, chopped dates, or apricots (optional)
Flaked coconut, for garnish
For the frosting
1 cup (225 g) unsalted butter
16 ounces (445 g) full-fat cream cheese, at room temperature
2 tablespoons heavy cream or milk
1 ½ teaspoons vanilla extract
½ teaspoon apple cider vinega
Procedure
To make the cake
Preheat the oven to 350° F. Grease two deep 8- or 9-inch round cake pans and dust the insides lightly with flour.
In a large bowl, whisk together flour, both sugars, salt, baking powder, cinnamon, ginger, baking soda, nutmeg, and cardamom. Add eggs, oil, buttermilk, and vanilla and whiskuntil just combined and smooth. Use a silicone spatula to fold in carrots, walnuts, and raisins.
Divide batter evenly between prepared pans and bake, rotating and switching their positions halfway through, until a tester inserted into the center comes out clean, 40 to 50 minutes for 8-inch pans or 35 to 45 minutes for 9-inch pans.
Transfer the pans to a wire rack and allow cakes to cool completely before assembling.
To make the frosting
Melt the butter in a small saucepan over medium heat. It will foam and start to vigorously bubble. Continue cooking at a low simmer, swirling occasionally, until bubbling subsides and the butter begins to brown and smell nutty.
Remove from heat and allow the butter to keep browning in the pan—the aim is a golden caramel color.
Transfer the butter to a shallow bowl and refrigerate until solid.
In the bowl of a stand mixer fitted with a paddle attachment, beat the solidified butter on medium speed until light and fluffy, about 2 minutes.
Scrape down the bottom and sides of the bowl, then add cream cheese, heavy cream, vanilla, vinegar, and salt. Sift in the powdered sugar. Gradually increasing the speed to medium, beat for about 1 minute or until combined. Season with more salt to taste.
The frosting can be used immediately or refrigerated for up to 2 weeks—let it cool for 20 minutes before using.
To assemble the cake
Place one of the layers (top side up) on a cake stand or plate. Tuck strips of parchment paper under the edge of the cake to keep the plate clean.
Top with about 1 cup of frosting and use an offset spatula to spread into an even layer.
Center the second cake layer (top side down) over the frosted layer and nestle it on top. Using as little frosting as possible, spread a very thin crumb coat over the top and sides of the cake and fill any gaps.
If possible, refrigerate the cake for 20 minutes to set it.
Spread remaining frosting evenly over the top and sides of the cake. If desired, garnish with nuts or shredded or flaked coconut, depending on the filling.
Serve the cake the same day or refrigerate for 2 to 3 days—allow it to come to room temperature before serving.
NOTE: To make a regular cream cheese frosting, simply don’t brown the butter; proceed with
Preheat the oven to 350° F. Grease two deep 8- or 9-inch round cake pans and dust the insides lightly with flour.
In a large bowl, whisk together flour, both sugars, salt, baking powder, cinnamon, ginger, baking soda, nutmeg, and cardamom. Add eggs, oil, buttermilk, and vanilla and whiskuntil just combined and smooth. Use a silicone spatula to fold in carrots, walnuts, and raisins.
Divide batter evenly between prepared pans and bake, rotating and switching their positions halfway through, until a tester inserted into the center comes out clean, 40 to 50 minutes for 8-inch pans or 35 to 45 minutes for 9-inch pans.
Transfer the pans to a wire rack and allow cakes to cool completely before assembling.
To make the frosting
Melt the butter in a small saucepan over medium heat. It will foam and start to vigorously bubble. Continue cooking at a low simmer, swirling occasionally, until bubbling subsides and the butter begins to brown and smell nutty.
Remove from heat and allow the butter to keep browning in the pan—the aim is a golden caramel color.
Transfer the butter to a shallow bowl and refrigerate until solid.
In the bowl of a stand mixer fitted with a paddle attachment, beat the solidified butter on medium speed until light and fluffy, about 2 minutes.
Scrape down the bottom and sides of the bowl, then add cream cheese, heavy cream, vanilla, vinegar, and salt. Sift in the powdered sugar. Gradually increasing the speed to medium, beat for about 1 minute or until combined. Season with more salt to taste.
The frosting can be used immediately or refrigerated for up to 2 weeks—let it cool for 20 minutes before using.
To assemble the cake
Place one of the layers (top side up) on a cake stand or plate. Tuck strips of parchment paper under the edge of the cake to keep the plate clean.
Top with about 1 cup of frosting and use an offset spatula to spread into an even layer.
Center the second cake layer (top side down) over the frosted layer and nestle it on top. Using as little frosting as possible, spread a very thin crumb coat over the top and sides of the cake and fill any gaps.
If possible, refrigerate the cake for 20 minutes to set it.
Spread remaining frosting evenly over the top and sides of the cake. If desired, garnish with nuts or shredded or flaked coconut, depending on the filling.
Serve the cake the same day or refrigerate for 2 to 3 days—allow it to come to room temperature before serving.
NOTE: To make a regular cream cheese frosting, simply don’t brown the butter; proceed with