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Carrot Cake with Brown Butter Cream Cheese Frosting
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Carrot Cake with Brown Butter Cream Cheese Frosting

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time: 1 hour
Total Time 2 hours 5 minutes
Servings 1 two-layered cake
Author Pam - For the Love of Cooking

Equipment

  • 2 9-inch Round Cake Pans
  • Food Processor
  • Hand mixer
  • Wire Cooling Rack
  • Small Saucepan
  • Fine Sieve Strainer

Ingredients

Cake:

  • 1 pound carrots finely grated
  • 3 large eggs room temperature
  • 2 cups sugar
  • 1½ cups coconut oil melted
  • ⅓ cup buttermilk
  • 1½ tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves

Brown Butter Cream Cheese Frosting:

  • 2 sticks of unsalted butter (room temperature)
  • 16 oz cream cheese (room temperature)
  • 1 tsp vanilla extract
  • Pinch of sea salt
  • 2½-3 cups powdered sugar
  • Garnish:
  • ¼ cup shredded coconut toasted

Instructions

  • Preheat oven to 350 degrees. Coat two 9-inch round cake pans with coconut oil spray.
  • Make the cake by using a food processor to grate the carrots. Mix the shredded carrots, eggs, sugar, oil, buttermilk, and vanilla extract until well combined.
  • Combine the flours, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in another bowl until mixed well.
  • Add the flour mixture to the carrot mixture until well combined.
  • Distribute batter evenly between the pans and place them into the oven.
  • Bake the cake by placing the pans into the oven for 30-40 minutes or until the cake tester comes out clean.
  • Allow cakes to cool completely on a wire cooling rack before icing.
  • Make the brown butter by placing one stick of butter in a small saucepan. Cook on medium-high heat until butter is browned, about 5 minutes.
  • Pour through a small sieve strainer into a small bowl to remove any brown bits, then place into the refrigerator for 15 minutes to cool.
  • Make the frosting once the brown butter has cooled by creaming the browned butter, regular butter, cream cheese, vanilla extract, and salt with a hand mixer until smooth.
  • Add powdered sugar one cup at a time, beating well between each addition. After 2½ cups, taste to see if additional sugar is necessary. I only used 2½ cups.
  • To frost, place the bottom layer of cake on a cake stand, leveling the top if necessary.
  • Add a layer of icing.
  • Place the second layer on top, leveling if necessary.
  • Dirty ice the cake (click here for a link to instructions).
  • Place in the refrigerator for 20 minutes to chill.
  • Finish icing the rest of the cake using an offset spatula.
  • Garnish the bottom of the cake with toasted coconut and sprinkle some on top evenly.
  • Refrigerate until ready to serve.
  • Serve cake at room temperature. Enjoy!