Description

A moist and tender carrot cake packed with warm spices, topped with a rich and creamy brown butter cream cheese frosting that adds a nutty, caramelized depth.

Ingredients

Scale

3 cups grated carrots (about 300g)
2 ½ cups all-purpose flour (320g)
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 ½ cups sugar (1 cup granulated and ½ cup light brown sugar)
1 cup vegetable oil (240ml)
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup crushed pineapple, drained (about 240g)
½ cup applesauce (120ml)
1 cup chopped walnuts (about 120g), optional
½ cup unsalted butter (115g) for brown butter frosting
8 oz cream cheese, softened (225g)
3 cups powdered sugar, sifted (360g)
1 teaspoon vanilla extract (for frosting)
1 tablespoon lemon juice

Instructions

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray.
Grate carrots finely and drain crushed pineapple well. Measure out dry ingredients separately.
In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, beat sugar and oil until combined. Add eggs one at a time, beating well after each addition.
Stir in vanilla extract, crushed pineapple, and applesauce until smooth and slightly thick.
Slowly add dry ingredients to wet mixture, folding gently with a spatula until just combined.
Fold in grated carrots and chopped walnuts evenly.
Divide batter evenly between prepared pans and smooth tops with a spatula.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then invert onto a cooling rack and cool completely.
While cakes cool, brown the butter in a saucepan over medium heat, stirring constantly until golden brown and nutty. Remove from heat and cool to room temperature.
In a mixer bowl, beat softened cream cheese until smooth. Gradually add powdered sugar, beating until fluffy.
Add cooled brown butter, vanilla extract, and lemon juice to frosting and beat until creamy and spreadable.
Place one cake layer on serving plate and spread a generous layer of frosting on top.
Add second cake layer and cover top and sides with remaining frosting.
Optionally, sprinkle chopped walnuts on top.
Chill cake for at least 30 minutes before slicing for best flavor and texture.

Notes

Drain pineapple well to avoid soggy cake. Grate carrots finely for best texture. Use room temperature eggs, cream cheese, and butter for smooth batter and frosting. Beat frosting on low speed initially to avoid graininess. Store cake covered in fridge and bring to room temperature before serving. For nut-free version, omit walnuts or substitute with toasted pecans or sunflower seeds. For dairy-free, use vegan cream cheese and plant-based butter.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of c
Calories: 370
Sugar: 30
Sodium: 210
Fat: 18
Saturated Fat: 8
Carbohydrates: 45
Fiber: 2
Protein: 5

Keywords: carrot cake, brown butter frosting, cream cheese frosting, moist carrot cake, easy carrot cake recipe, family dessert, spiced cake