Dessertsbrokenovenbaking5.0
Spiced Carrot Cake with Brown Butter Frosting
This moist carrot cake is filled with fresh carrots and spices and is topped with brown butter cream cheese frosting!
👥 24 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 20 min🔥 Cook: 45 min👤 Kayla Burton📖 brokenovenbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
Carrot Cake
2
Preheat oven to 325°F and line a 9x13" cake pan with parchment paper (covering the sides).
3
In a medium bowl, whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
baking powder1 teaspoonsalt1 teaspoon½ cup unsalted butter (browned and cooled)
4
In a large bowl, whisk together the sugars and oil. Add the eggs, vanilla, sour cream, and applesauce, mixing well after each addition.Scrape the sides of the bowl as necessary.
large eggs (room temperature)4
5
Sift and fold the flour mixture into the wet ingredients just until a few dry streaks are visible. Then, fold in the shredded carrots.
shredded carrots (about 6 medium carrots)3 cups
6
Pour the batter into the prepared cake pan and bake for ⏱️ 40-50 minutes, or until a toothpick inserted in the middle comes out clean. Allow the cake to cool completely before frosting.Once the cake has cooled, feel free to lift it out of the pan by grabbing the edges of the parchment paper.
7
Brown Butter Cream Cheese Frosting
cream cheese (room temperature)8 ounces
8
Place the butter in a pan over medium heat. Stir until the butter browns and releases a nutty aroma. Let it cool.
9
Mix the cream cheese in a large bowl. Stir in the cooled brown butter, vanilla, and powdered sugar until well combined.
cream cheese (room temperature)8 ouncespowdered sugar4 cups
10
Spread an even layer of frosting over the cooled carrot cake. Cut into 24 pieces (or less for bigger slices) and enjoy!
Nutrition Facts
calories
372 kcal
fat Content
18 g
serving Size
1 serving
fiber Content
1 g
sugar Content
39 g
sodium Content
253 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
53 mg
carbohydrate Content
51 g
saturated Fat Content
6 g
unsaturated Fat Content
11 g
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