Print

Cozy Browned Butter Carrot Cake Loaf Recipe Easy Homemade with Cream Cheese Frosting

browned butter carrot cake loaf - featured image
Print Recipe

A warm, nutty carrot cake loaf made with browned butter and topped with tangy cream cheese frosting. Perfect for cozy occasions and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 cups finely grated fresh carrots
  • 6 tablespoons unsalted butter, browned
  • 3/4 cup granulated sugar (optional: swap half for brown sugar)
  • 2 large eggs, room temperature
  • 1 1/2 cups all-purpose flour (or gluten-free blend with 1/4 teaspoon xanthan gum)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup Greek yogurt (or dairy-free coconut yogurt)
  • Cream cheese frosting: 4 oz cream cheese, softened; 2 tablespoons unsalted butter, softened; 1 cup powdered sugar; 1/2 teaspoon vanilla extract

Instructions

  1. Brown the butter: Place 6 tablespoons unsalted butter in a small saucepan over medium heat. Stir frequently until it turns golden brown with a nutty aroma, about 5 minutes. Remove from heat immediately.
  2. Grate 2 cups fresh carrots finely and set aside.
  3. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
  4. In a separate bowl, beat 3/4 cup granulated sugar and 2 large eggs until smooth and pale, about 2-3 minutes. Stir in the browned butter (warm, not hot), 1 teaspoon vanilla extract, and 1/2 cup Greek yogurt.
  5. Fold the grated carrots into the wet mixture gently.
  6. Gradually add the dry ingredients to the wet, folding carefully with a spatula until just combined. Do not overmix.
  7. Grease a 9×5 inch loaf pan and pour the batter evenly into it. Smooth the top.
  8. Bake in a preheated oven at 350°F (175°C) for 45-50 minutes. Check doneness with a toothpick; it should come out clean or with a few moist crumbs. Tent with foil after 35 minutes if browning too fast.
  9. Cool the loaf in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.
  10. Make the frosting by beating 4 oz softened cream cheese, 2 tablespoons softened unsalted butter, 1 cup powdered sugar, and 1/2 teaspoon vanilla extract until smooth and creamy. Spread evenly over the cooled loaf.

Notes

[‘Brown the butter carefully to avoid burning; watch for nutty aroma and amber color.’, ‘Grate carrots finely for best texture; no need to squeeze out moisture if using yogurt.’, ‘Do not overmix the batter to keep the loaf tender and light.’, ‘If the loaf browns too quickly, tent with foil after 35 minutes.’, ‘Cool the loaf completely before frosting to prevent melting.’, ‘For gluten-free, use a gluten-free flour blend with xanthan gum.’, ‘For dairy-free, use browned coconut oil and coconut cream frosting.’, ‘Add nuts, spices, or fruit for variations.’]

Nutrition

Keywords: carrot cake loaf, browned butter, cream cheese frosting, easy carrot cake, homemade carrot loaf, cozy dessert, quick carrot cake

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