Go Back
Browned Butter Carrot Cake
Anne Newgent

Browned Butter Carrot Cake

Our Browned Butter Carrot Cake redefines indulgence, transforming a classic into a high-efficiency power food. Every tender, spiced bite offers the irresistible, nutty depth of browned butter, perfectly complemented by sweet, wholesome carrots. This cake delights and empowers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 cup (226g) unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups (180g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cinnamo
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 cups shredded carrots (about 3-4 medium carrots)
  • 1 cup chopped pecans or walnuts (optional)
  • 8 ounces (226g) cream cheese, full-fat, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • 1/4 cup (25g) unflavored protein powder
  • 1-2 tablespoons milk or cream (optional)

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease and flour your baking pan(s) or line with parchment paper.
  2. In a small, light-colored saucepan, melt the butter over medium heat. Cook until it turns amber and nutty-smelling, about 5-8 minutes. Remove from heat and let cool for 10-15 minutes.
  3. In a large mixing bowl, whisk the slightly cooled browned butter with granulated sugar and brown sugar. Beat in the eggs one at a time and stir in vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the shredded carrots and optional chopped nuts.
  6. Pour the batter into prepared pan(s). Bake for 30-35 minutes for round pans or 40-50 minutes for a 9x13 inch pan, until a skewer inserted comes out clean.
  7. Let the cake cool in the pan for 15 minutes then invert onto a wire rack to cool completely.
  8. While cooling, prepare the frosting by beating softened cream cheese and butter until fluffy. Gradually add powdered sugar and protein powder, beating until smooth. Add vanilla extract and milk or cream if needed for consistency.
  9. Spread the frosting evenly over the cooled cake. Slice and serve.

Notes

Ensure to use room temperature ingredients for better mixing. Freshly grated carrots are recommended for moisture. Frost only after the cake has completely cooled.