Ingredients
Carrot Cake
- 200 g all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp cloves
- 213 g brown sugar
- 66 g granulated sugar
- 132 g neutral oil
- 2 eggs (room temperature)
- 1 tsp vanilla extract
- 250 g grated carrots (not packed, about 4-5 medium carrots)
- 85 g finely chopped pecans
Brown Butter Cream Cheese Frosting
- 340 g unsalted butter (to brown, yielding about 300 g brown butter)
- 454 g cream cheese (cold)
- 454 g powdered sugar (sifted)
Instructions
- Prepare Cake Pans: Preheat the oven to 350°F (175°C). Grease and line two 6-inch cake pans with parchment paper to ensure the cakes don’t stick and bake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves. Set aside to combine the flavors.
- Mix Wet Ingredients: In a large bowl, whisk together the brown sugar, granulated sugar, neutral oil, eggs, and vanilla extract until the mixture is smooth and fully combined.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the batter. Then, gently fold in the grated carrots and finely chopped pecans.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool Cakes: Let the cakes cool in the pans for 15 minutes. Then, remove them from the pans and transfer to wire racks to cool completely before frosting.
- Brown the Butter: In a small saucepan over medium heat, melt and cook 340 g of unsalted butter, stirring frequently. Continue until the butter’s milk solids darken, and the butter turns a medium amber color, indicating it is browned.
- Chill Brown Butter: Transfer the browned butter to a bowl and refrigerate to solidify again. Stir every 10 minutes for even cooling or place bowl over an ice water bath and whisk continuously until solid but soft.
- Prepare Frosting: In a stand mixer fitted with a paddle attachment, beat the cold cream cheese and softened brown butter on high speed until smooth. Gradually add sifted powdered sugar and continue beating on low speed until the frosting is lump-free and creamy.
- Assemble Cake: Place one cake layer on a cake stand and secure it with a small dab of frosting. Spread a thick, even layer of frosting over the top. Add the second layer and frost the top evenly.
- Crumb Coat and Chill: Apply a thin layer of frosting around the sides of the cake to seal in crumbs. Chill the cake in the refrigerator for at least 10 minutes to set the crumb coat.
- Final Frosting and Decoration: Spread a thicker layer of frosting evenly on the sides of the cake. Pipe decorative dollops of frosting along the top and bottom edges of the cake. Finish by sprinkling chopped pecans over the top for a crunchy garnish.
Notes
- Ensure the cream cheese is cold before mixing to achieve the best frosting texture.
- Grate carrots fresh and avoid packing them to maintain moisture balance in the batter.
- Watch the butter carefully when browning to avoid burning; remove from heat as soon as it reaches a medium amber color.
- The two 6-inch cakes can be substituted with one 8-inch cake pan if desired, adjusting baking times accordingly.
- Chilling the cake between frosting steps helps achieve a smooth and professional finish.
- Store leftover cake covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
