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Carrot Cake with Browned Butter Frosting

Sweet carrots, rich sour cream, spiced cinnamon, and dark brown sugar create this luscious carrot cake with browned butter frosting. 
Servings: 8

Ingredients

For the Carrot Cake:

  • ½ Cup Salted Butter, softened to room temperature
  • ¾ Cup Granulated Sugar
  • ½ Cup Dark Brown Sugar, packed
  • 1 Large Egg + 1 Large Egg Yolk
  • ⅓ Cup Sour Cream
  • 1 Tablespoon Pure Vanilla Extract
  • 1 Cup All Purpose Flour
  • ¾ Cup Whole Wheat Flour
  • 2 Teaspoons Baking Powder
  • ½ Teaspoon Salt
  • 1 Teaspoon Ground Cinnamon
  • ½ Teaspoon Ground Nutmeg
  • ¾ Cup Whole Milk
  • ⅔ Cup Carrots, shredded
  • ½ Cup Walnuts, chopped (optional)

For the Browned Butter Frosting:

  • 1 Cup Salted Butter, softened to room temperature
  • 6 Ounces Cream Cheese, softened to room temperature
  • 3 Cups Powdered Sugar
  • 2 Teaspoons Pure Vanilla Extract
  • Splash of Heavy Cream, optional as needed
  • Food Coloring, optional

Instructions

  • Preheat the oven to 350°F. Prepare three 6 or two 8-inch round pans by greasing them thoroughly with butter and flouring them well {sprinkle a little flour over them, tilt and shake to distribute evenly, then tap out the excess over the sink}. Alternatively, you can spray them with Pam a pure olive oil spray, which is my preference. Line the sprayed pans with parchment to prevent any bottom sticking. 
  • For the cake:
    Use a hand mixer or standing mixer, beat the softened butter and sugars together until fluffy and light, about thirty seconds. Add the eggs, both extracts, and sour cream, and beat until fully incorporated and light, another thirty seconds. Beat in the dry ingredients: both flours, salt, baking powder, and the spices. Next, add the whole milk. Beat together on low until incorporated, scraping the sides, until no unmixed batter remains, about thirty seconds. Finally, fold in the shredded carrots and walnuts until smooth and evenly distributed. 
  • Pour the batter into the prepared pans {about 1 heaping cup batter per 6” pan, about 2 cups per 8” pan}, and bake for 25 to 30 minutes, or until the tops spring back slightly when pressed.
    Let the cakes cool in their pans on a wire racks for at least 15 minutes, then flip each pan over onto the rack and tap gently all over. Lift the pan slightly. The cake should slide right out. Freeze for 20 minutes or until solid to make frosting easier.
  • For the buttercream: 
    Measure out ¼ cup of the softened butter and place it in a small saucepan. Heat on high until the butter melts and begins to bubble and brown. Be cautious as the butter could spit and it is hot. Remove the butter and allow it to cool to room temperature before making the buttercream. 
    Add the butter, browned butter, and cream cheese to your standing mixer and beat for about 30 seconds. Add remaining ingredients and mix on medium for a minute or so. Do not overbeat, or frosting will become too airy and fluffy.
  • To assemble the cake: 
    Place one cake on a serving dish and pipe or spread frosting on that layer.  Repeat with the second layer of cake, and then top with the final cake layer. This layer should be flipped upside down so the smooth bottom is out making the cake flatter on top and easier to frost. 
    Frost the cake with the remaining buttercream and decorate with piped frosting carrots if desired. 
    Refrigerate any leftovers for up to four days, ensuring that you cover any cut portions of cake so they do not dry out. Enjoy! 

Notes

See blog for dietary substitutions in leu of gluten and dairy.