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Brown Butter Carrot Cake with Cream Cheese Frosting

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
105 min
SERVINGS
24 servings
Dessert
Brown Butter Carrot Cake with Cream Cheese Frosting
Ingredients
  • 1 cup unsalted butter
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup firmly packed dark brown sugar
  • 4 eggs, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 3 cups shredded carrots
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • 6 tablespoons unsalted butter
  • 1 (8 ounce) package cream cheese, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt
Instructions
1
Begin by placing butter in a light-colored saucepan over medium heat. Continue to cook, stirring the pan constantly, until butter is bubbling, emits a nutty aroma, and develops a golden-brown crust on the bottom of the pan, approximately 5 to 10 minutes. Remove from heat immediately and pour brown butter into a heat-resistant bowl. Allow the browned butter to cool down to room temperature, which should take around 15 minutes.
2
Next, preheat your oven to 325 degrees F (165 degrees C). Grease a 12x16-inch baking pan and line it with parchment paper for easy cleanup.
3
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt until they are well combined.
4
In a large bowl, use an electric mixer to beat the cooled brown butter and brown sugar together on medium speed until they are well combined. Then, add eggs one at a time and mix thoroughly after each addition until the mixture is light and fluffy. Mix in vanilla extract, then gradually add half of the flour mixture and mix until just combined. Add the remaining flour mixture and mix until just combined.
5
Fold in shredded carrots, walnuts, and raisins to add texture and flavor to the cake batter. Pour the batter into the prepared pan and smooth out the top with a spatula.
6
Bake the cake in the preheated oven for 23 to 27 minutes, or until it is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and transfer the cake to a wire rack to cool completely, which should take around 30 minutes.
7
While the cake is cooling, repeat the process of browning butter to create a frosting. Allow it to cool down to room temperature, which should take around 15 minutes.
8
In a separate large bowl, use an electric mixer to beat cream cheese until it is completely smooth. Add cooled brown butter and mix until thoroughly combined. Gradually add powdered sugar, 1 cup at a time, beating well after each addition until smooth. Mix in vanilla extract and salt. Beat the frosting at medium-high speed for 1 to 2 minutes, or until it is smooth and creamy.
9
Spread the frosting over the cooled cake. Chill the cake in the refrigerator until you are ready to serve.