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Ultra-Moist Brown Butter Carrot Layer Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 88 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Ultra-Moist Brown Butter Carrot Layer Cake is a decadent and flavorful dessert featuring deeply caramelized brown butter, warm spices, tender grated carrots, and optional toasted walnuts. The cake layers are rich and moist, perfectly complemented by a luscious cream cheese frosting made with vanilla bean paste for an aromatic finish. Ideal for special occasions or an indulgent treat, this carrot cake balances sweetness and spice with a velvety texture that will delight carrot cake lovers.

Ingredients

Cake

  • 8 tablespoons (4 oz) unsalted butter
  • 2 1/4 cups all-purpose flour (spooned and leveled)
  • 1/4 cup whole milk powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 3/4 teaspoon kosher salt
  • 2/3 cup neutral oil
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 3 tablespoons unsulphured molasses
  • 1 teaspoon vanilla bean paste
  • 3 eggs (room temperature)
  • 3/4 cup full-fat sour cream (room temperature)
  • 2 cups peeled and finely grated carrots (packed, approx. 300 g)
  • 1 cup chopped toasted walnuts (optional)

Frosting

  • 16 oz cream cheese (room temperature)
  • 8 oz unsalted butter (room temperature)
  • 2 lbs powdered sugar (sifted)
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla bean paste

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking and ensure easy removal of the cakes.
  2. Brown the Butter: Place the butter in a small saucepan over medium-low heat. Allow it to melt and cook, swirling occasionally, until it turns a golden brown color and emits a nutty aroma. Immediately transfer the brown butter to a heat-safe large glass mixing bowl and let it cool slightly to prevent cooking the eggs in the next step.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, whole milk powder, ground cinnamon, ground ginger, and ground cloves until evenly combined. Set this mixture aside.
  4. Combine Wet Ingredients: Add the neutral oil, brown sugar, unsulphured molasses, and granulated sugar to the browned butter. Whisk vigorously for about 2 minutes until the sugar is well incorporated and the mixture is smooth. Add the eggs, sour cream, and vanilla bean paste and whisk thoroughly until the batter is very smooth and uniform in texture.
  5. Fold in Dry Ingredients, Carrots, and Walnuts: Using a rubber spatula, gently fold the flour mixture into the wet ingredients just until no streaks of flour remain. Then fold in the grated carrots and optional toasted walnuts carefully, ensuring an even distribution without overmixing.
  6. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cakes to cool completely in their pans to prevent breakage. If needed, level the cake tops with a serrated knife for an even surface.
  7. Make the Frosting: In a mixing bowl, beat the softened unsalted butter, cream cheese, and vanilla bean paste together with a hand mixer on medium speed for about 2 minutes until smooth and creamy. Gradually add the sifted powdered sugar, beating continuously. When the frosting becomes too thick, add heavy cream as needed, whipping until the frosting is smooth, fluffy, and spreadable.
  8. Assemble and Frost the Cake: Place one cake layer on a serving plate and spread an even layer of frosting over the top. Place the second cake layer on top and apply a thin crumb coat layer of frosting over the entire cake. Refrigerate for 20 minutes to set the crumb coat. After chilling, apply a thick, even layer of frosting to the outside of the cake. Optionally, reserve some frosting to pipe decorative borders. Chill the assembled cake for at least 1 hour before serving to allow the frosting to firm up.
  9. Storage Instructions: Store leftover carrot cake covered overnight at room temperature or in a cake carrier in the refrigerator for 4 to 5 days. To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe ziplock bag to avoid freezer burn. Frozen slices can be stored for up to 3 months and should be thawed overnight in the refrigerator before serving.

Notes

  • Be sure to cool the browned butter slightly before mixing with eggs to prevent curdling.
  • Room temperature eggs and sour cream help achieve a smoother batter.
  • Toasting the walnuts enhances their flavor but is optional.
  • Use a serrated knife to level domed cakes for even stacking.
  • Chilling the cake after crumb coating helps achieve a cleaner final frosting layer.
  • Chocolate or pineapple additions can be experimented with for variation.
  • This cake freezes well; slice before freezing for convenience.

Find it online: https://dishmelt.com/ultra-moist-brown-butter-carrot-layer-cake-recipe/