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Brown Butter Carrot Cake

Brown Butter Carrot Cake

Indulge in the delightful taste of our Brown Butter Carrot Cake, a perfect blend of rich flavors and wholesome ingredients. This cake boasts an ultra-moist texture thanks to the brown butter and applesauce, while the warm spices of cinnamon, nutmeg, and ginger create comforting notes in every bite. Topped with creamy cinnamon cream cheese frosting, it’s a showstopper for birthdays, Easter celebrations, or any gathering where you want to impress. Whether you’re a beginner baker or a seasoned pro, this easy-to-follow recipe is guaranteed to please both kids and adults alike. Elevate your dessert game with this irresistible cake that combines comfort and elegance in every slice.

  • Total Time: 55 minutes
  • Yield: Approximately 12 servings 1x

Ingredients

Scale
  • 10 tablespoons unsalted butter
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 2 cups light brown sugar
  • 3 large eggs (room temperature)
  • 1 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 3 cups finely shredded carrots (about 4 medium)
  • 3/4 cup chopped walnuts or pecans
  • 24 ounces cream cheese (completely softened to room temperature)
  • 2 sticks unsalted butter (completely softened to room temperature)
  • 1 tablespoon vanilla paste or extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 5 cups powdered sugar (sifted)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
  2. In a saucepan over medium heat, melt unsalted butter until golden brown with a nutty aroma. Let cool slightly.
  3. In a bowl, mix flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. In another bowl, beat brown sugar and cooled brown butter until blended. Add eggs one at a time, mixing well after each addition. Stir in applesauce and vanilla.
  5. Gradually add dry ingredients to wet mixture until just combined. Gently fold in shredded carrots and nuts.
  6. Divide batter between prepared pans and bake for about 35 minutes or until a toothpick comes out clean. Cool for 10 minutes before transferring to wire racks.
  7. For frosting, beat cream cheese and unsalted butter until smooth; mix in vanilla, cinnamon, salt, and sifted powdered sugar until creamy.
  8. Once cakes are cool, frost layers with cream cheese frosting.
  • Author: Natalia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (100g)
  • Calories: 380
  • Sugar: 32g
  • Sodium: 320mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: <0g
  • Carbohydrates: 46g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 70mg

Keywords: Ensure all ingredients are at room temperature for optimal blending. Sift dry ingredients to avoid lumps for a smoother batter. Customize by adding raisins or coconut for extra flavor.