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Cozy Brown Butter Carrot Cake Recipe with Easy Tangy Cream Cheese Frosting

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A moist and flavorful carrot cake enhanced with nutty brown butter and topped with a tangy cream cheese frosting, perfect for cozy occasions and easy to make with simple ingredients.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned and cooled slightly
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 3 large eggs, room temperature
  • 1 1/4 cups (160g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 2 cups (220g) grated carrots, packed
  • 1/2 cup (60g) chopped walnuts or pecans (optional)
  • 1/2 cup (120ml) plain Greek yogurt or sour cream
  • 1 teaspoon pure vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract

Instructions

  1. Brown the Butter (10 minutes): In a medium skillet over medium heat, melt the butter, swirling gently until golden brown with small brown bits forming. Remove from heat and let cool for 5 minutes.
  2. Preheat Oven and Prepare Pan (5 minutes): Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line a 9×5-inch loaf pan with parchment paper.
  3. Mix Dry Ingredients (5 minutes): Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
  4. Beat Sugars and Eggs (3 minutes): In a large bowl, whisk granulated sugar, brown sugar, and eggs until pale and slightly thickened.
  5. Add Browned Butter, Yogurt, and Vanilla (2 minutes): Slowly pour warm brown butter into the sugar-egg mixture while stirring. Add Greek yogurt and vanilla, mixing until smooth.
  6. Combine Wet and Dry Ingredients (2 minutes): Gradually fold dry ingredients into wet ingredients using a spatula until just combined.
  7. Fold in Carrots and Nuts (2 minutes): Gently fold in grated carrots and nuts until evenly distributed.
  8. Bake (45-50 minutes): Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean and top is golden brown.
  9. Cool Completely (1 hour): Cool cake in pan for 15 minutes, then transfer to a cooling rack to cool completely.
  10. Prepare Frosting (10 minutes): Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, lemon juice, and vanilla extract. Beat until light and fluffy.
  11. Frost the Cake (5 minutes): Spread frosting evenly over cooled cake. Chill 15-20 minutes if desired to set frosting.

Notes

Ensure brown butter is warm, not hot, when adding to avoid cooking the eggs. Tent cake with foil if top browns too quickly. Use fresh grated carrots for best moisture. For nut-free, omit nuts or substitute with toasted shredded coconut. Frosting can be chilled if too runny. For gluten-free, swap flour with gluten-free blend containing xanthan gum. Vegan adaptations possible with dairy-free substitutes and flax eggs.

Nutrition

Keywords: carrot cake, brown butter, cream cheese frosting, easy dessert, cozy cake, autumn dessert, moist carrot cake

Find it online: https://prismtaste.com/cozy-brown-butter-carrot-cake-recipe-with-easy-tangy-cream-cheese-frosting/