Browned Butter Carrot Cake Recipes

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BROWN BUTTER CARROT SHEET CAKE WITH BROWN BUTTER-CREAM CHEESE FROSTING



Brown Butter Carrot Sheet Cake with Brown Butter-Cream Cheese Frosting image

This carrot cake not only feeds a crowd, but it also gets an extra delicious flavor from the addition of brown butter to both the cake and the frosting. Top cake with candied carrot slices and toasted finely chopped walnuts, if desired.

Provided by Kim

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h45m

Yield 24

Number Of Ingredients 19

1 cup unsalted butter
1 ¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup firmly packed dark brown sugar
4 eggs, at room temperature
1 ½ teaspoons vanilla extract
3 cups shredded carrots
½ cup chopped walnuts
½ cup raisins
6 tablespoons unsalted butter
1 (8 ounce) package cream cheese, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • Place butter in a light-colored saucepan over medium heat. Cook, swirling the pan constantly, until butter is bubbling, smells nutty, and browned bits begin to form on the bottom of the pan, 5 to 10 minutes. Immediately remove from heat and pour butter into a heat-safe bowl. Allow brown butter to cool to room temperature, about 15 minutes.
  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 12x16-inch pan and line with parchment paper.
  • Whisk together flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt in a bowl.
  • Beat cooled brown butter and brown sugar in a large bowl with an electric mixer on medium speed until well combined. Beat in eggs, one at a time, mixing well after each addition, until mixture is light and fluffy. Mix in vanilla. Pour in 1/2 of the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined.
  • Fold in shredded carrots, walnuts, and raisins. Pour batter into the prepared pan and smooth out the top with a spatula.
  • Bake in the preheated oven until cake is golden and a toothpick inserted into the center of it comes out clean, 23 to 27 minutes. Transfer onto a wire rack and cool completely, about 30 minutes.
  • While cake is cooling, repeat step 1 to brown butter for the frosting. Let cool to room temperature, about 15 minutes.
  • Beat cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth. Add in cooled brown butter and mix until thoroughly combined. Mix in powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Beat frosting at medium-high speed until completely smooth, 1 to 2 minutes.
  • Spread frosting over the cooled cake. Chill cake until ready to serve.

Nutrition Facts : Calories 297.5 calories, Carbohydrate 35.7 g, Cholesterol 69.2 mg, Fat 16.4 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 9.2 g, Sodium 224.6 mg, Sugar 26.3 g

BROWN BUTTER CARROT CAKE LOAF



Brown Butter Carrot Cake Loaf image

Provided by Dan Langan

Categories     dessert

Time 3h

Yield One 8-inch loaf (6 to 8 servings)

Number Of Ingredients 16

Nonstick baking spray with flour
1 stick (4 ounces) unsalted butter
1/4 cup plus 1 tablespoon vegetable oil
2 cups (200 grams) shredded carrots (about 4 medium carrots)
1/2 cup (30 grams) sweetened shredded coconut, toasted
1/2 cup chopped toasted pecans, walnuts or almonds
1 1/2 cups (180 grams) all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/4 teaspoon ground ginger
1/4 teaspoon baking soda
1/2 cup (100 grams) granulated sugar
1/2 cup lightly packed (100 grams) light brown sugar
2 large eggs, at room temperature
1 tablespoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Spray an 8 1/2-by-4 1/2-inch loaf pan with the baking spray then line it with parchment.
  • Place the butter in a small saucepan and cook over medium-high heat, stirring occasionally, until deep golden, 3 to 5 minutes. Immediately pour it into a heatproof liquid measuring cup. Add the oil to the brown butter; set aside.
  • Combine the carrots, coconut and nuts in a small bowl and toss to combine; set aside.
  • Whisk together the flour, baking powder, cinnamon, salt, ginger and baking soda in a small bowl; set aside.
  • Combine the granulated and brown sugars, eggs and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Mix on the highest speed for 1 minute. Reduce the speed to medium and slowly pour in the butter and oil. Increase the speed to high and beat until the mixture lightens in color and resembles the consistency of mayonnaise, about 1 minute..
  • Add the dry ingredients then mix on low speed just until combined. Scrape the bowl and whisk attachment with a rubber spatula.
  • Remove the bowl from the stand mixer and fold in the carrot mixture with a rubber spatula until combined. The batter will be thick. Spoon the batter into the prepared pan and smooth the top.
  • Bake until a toothpick inserted in the center of the loaf comes out with a few moist crumbs, 58 to 62 minutes. Let cool completely in the pan then remove from the pan and serve.

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