Carrot Cake with Browned Butter Cream Cheese Frosting 🤤

Name: Carrot Cake with Browned Butter Cream Cheese Frosting 🤤
Yield: 1 2-layer cake
Cuisine: South African
Ingredients: 3 Large eggs, room temperature; 1.5 Cups brown sugar; 1 Cup Canola oil; 3 Cups grated carrot (about 4 large carrots); 2.5 Cups cake flour; 1.5 Teaspoons baking powder; 1 Teaspoon bicarbonate of soda; 1 Teaspoon salt; 1.5 Teaspoons ground cinnamon; 100 g pecan nuts (keep a few aside to decorate cake!); 100 g Butter; 175 g Cream Cheese; 500 g Icing Sugar; 1 Teaspoon Vanilla Paste

Inge @ingethirion

Worcester

Every. single. year. my fiancé asks me to bake him this carrot cake as it is his absolute favourite. I always try to nudge him in the direction of some other recipe I’ve been wanting to try, but NO SUCCESS. This year I tried something a bit different by experimenting with a browned butter cream cheese frosting, because let’s be honest, browned butter makes everything better.

Carrot Cake with Browned Butter Cream Cheese Frosting 🤤

Share its first Cooksnap!

Ingredients

1 2-layer cake

Carrot Cake
3Large eggs, room temperature
1.5 Cupsbrown sugar
1 CupCanola oil
3 Cupsgrated carrot (about 4 large carrots)
2.5 Cupscake flour
1.5 Teaspoonsbaking powder
1 Teaspoonbicarbonate of soda
1 Teaspoonsalt
1.5 Teaspoonsground cinnamon
100 gpecan nuts (keep a few aside to decorate cake!)
Browned Butter Cream Cheese Frosting
100 gButter
175 gCream Cheese
500 gIcing Sugar
1 TeaspoonVanilla Paste

Cooking Instructions

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.