If you’re searching for a dessert that strikes the perfect balance between comfort and sophistication, this brown-butter carrot cake recipe is a must-try. With its nutty brown-butter base, warm spices, and fluffy cream cheese frosting, this cake takes a beloved classic to a whole new level.
Whether you’re celebrating a birthday, hosting a gathering, or simply indulging your sweet tooth, this recipe offers everything you need for a showstopping dessert.
Why This Dessert Recipe Stands Out
The use of brown butter is what makes this carrot cake exceptional. Brown butter adds a rich, nutty depth of flavor that elevates the classic carrot cake beyond the ordinary.
Combined with freshly shredded carrots, toasted pecans, and the earthy goodness of whole wheat flour, this cake is both rustic and elegant.The cream cheese frosting provides a tangy contrast to the sweetness of the cake, making every bite a perfect balance of flavors.
STOP BUYING GREENS: This Machine Grows $1000s Worth Automatically
✓ Set It & Forget It: Fully Automated Growing
✓ From Seed to Harvest in Days - No Experience Needed
✓ Grow Premium Microgreens Worth $50/lb Year-Round
Note: This is an affiliate link and we may earn a small commission if you purchase at no additional cost. This helps keep our website free to use.
Tips for Success With This Recipe
Perfecting this carrot cake recipe is all about preparation and attention to detail. Here are a few essential tips to help you nail it:
- Brown the butter in advance: Brown butter can be refrigerated for up to a week, making it easy to prepare ahead of time. Be sure to melt and cool it to the right temperature before incorporating it into the batter.
- Shred your carrots fresh: Pre-shredded carrots lack the moisture needed for a moist cake. Grate whole, unpeeled carrots for the best results.
- Toast the pecans: Toasting the pecans enhances their flavor and adds a subtle crunch that complements the soft texture of the cake
- Cool completely before frosting: Allowing the cake layers to cool fully ensures the frosting stays smooth and doesn’t melt.
Easy Substitutions & Variations
This recipe is wonderfully versatile, making it easy to adapt based on dietary preferences or available ingredients. Here are some ideas:
- Gluten-free option: Replace the all-purpose and whole wheat flour with almond flour, cornstarch, and coconut flour for a nutty and gluten-free version
- Nut-free alternative: If you need to avoid nuts, simply omit the pecans or substitute with sunflower seeds for a similar crunch.
- Apple twist: Swap the carrots for shredded Granny Smith apples for a fall-inspired twist. Pair it with salted caramel frosting for an extra-special touch.
- Cupcakes instead of cake: Divide the batter into cupcake tins for individual portions. These are great for parties or school events.
Storage & Make-Ahead Tips
This brown-butter carrot cake is as practical as it is delicious. The layers can be baked ahead and stored at room temperature for up to 24 hours or frozen for longer storage.
Once frosted, the cake can sit at room temperature for up to a day under a cake dome. Leftover slices are best wrapped individually and stored in an airtight container.
For those who love meal prepping desserts, this recipe freezes beautifully. Wrap unfrosted layers in plastic wrap and store in a zip-top freezer bag for up to six months. When you’re ready to enjoy, simply thaw the layers and frost as directed,
Why This Cake Deserves a Place in Your Recipe Box
This brown-butter carrot cake is more than just a dessert; it’s a memorable centerpiece for any occasion. Its combination of rich flavors, moist texture, and beautiful presentation makes it an unforgettable addition to your dessert recipes.
From the nuttiness of the brown butter to the creamy tang of the frosting, every detail in this recipe has been carefully crafted to wow your taste buds.
Brown-Butter Carrot Cake with Cream Cheese Frosting
Equipment
- 3 8-by-3-inch cake pans
- Heat-resistant spatula
- Mixing bowls
- Stand mixer with whisk attachment
- Baking sheet
- Stainless steel saucier
Ingredients
- 3 ½ cups pecan pieces
- 2 pounds whole unpeeled carrots (about 7 cups, shredded)
- 2 cups unsalted butter 4 sticks
- 2 ½ cups all-purpose flour
- 1 cup whole wheat flour
- 2 cups white sugar
- 1 cup light brown sugar gently packed
- 4 teaspoons ground cinnamon
- 4 teaspoons ground ginger
- 1 tablespoon baking powder
- 1 ¾ teaspoons kosher salt use half as much if iodized
- 1 teaspoon baking soda
- 1 teaspoon grated nutmeg
- ¾ teaspoon ground cloves
- 1 tablespoon vanilla extract
- 6 large eggs
- 6 cups Cream Cheese Frosting
Optional Decoration:
- Twisted Carrot Roses
Instructions
- Prep and Toast Pecans: Adjust the oven rack to the middle position and preheat to 350°F. Spread pecans on a baking sheet and toast until golden, about 10 minutes. Let cool.
- Prepare Carrots: Wash, peel, and shred carrots to yield 7 cups. Shredded carrots can be stored in a zip-top bag for up to one week in the fridge.
- Brown the Butter: In a stainless steel saucier, melt butter over medium-low heat. Stir as it simmers, scraping up brown bits. Cook until golden and silent, then pour into a measuring cup, including the browned bits. Cool before use. (Butter can be made ahead and refrigerated for up to 1 week.)
- Make the Batter:Preheat oven to 350°F. Grease and line 3 8-by-3-inch cake pans with parchment paper.In a medium bowl, sift together all-purpose flour and whole wheat flour.Using a stand mixer with a whisk attachment, combine white sugar, brown sugar, cinnamon, ginger, baking powder, salt, baking soda, nutmeg, cloves, vanilla, and eggs. Mix on low until just combined. Gradually increase speed to medium and whip until thick and fluffy, about 5 minutes.Reduce speed to medium-low and drizzle in the brown butter, mixing until incorporated. Add the flours and mix until smooth. Fold in shredded carrots and toasted pecans.
- Bake the Cakes: Divide batter evenly among the prepared pans (about 33 ounces per pan). Bake for 45 minutes, or until a toothpick inserted in the center comes out with a few crumbs. Cool completely on a wire rack.
- Assemble and Frost: Once the cakes are cool, loosen them from the pans with a knife, then peel off the parchment. Frost with cream cheese frosting and decorate with Twisted Carrot Roses or desired garnish.
Notes
- Store leftover cake slices wrapped individually at room temperature for up to 2 days or freeze for up to 6 months.
- Frosted cake can be kept under a dome at room temperature for 24 hours.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.