Go Back
–+ servings

Brown-Butter Carrot Cake with Cream Cheese Frosting

This delightful dessert combines the earthy sweetness of carrots with the nutty richness of brown butter, complemented by a graham-like flavor from whole wheat flour.
Topped with a luscious cream cheese frosting, it's perfect for celebrations or a comforting treat.
Print Recipe Pin Recipe
Active Time 1 hour
Course Dessert
Cuisine American
Servings 16

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.
Keyword Brown butter carrot cake recipe, Carrot cake with cream cheese frosting, Celebration dessert ideas, dessert recipes, Easy homemade carrot cake, Moist carrot cake recipe
Tried this recipe?Let us know how it was!