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

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A moist and tender carrot cake enriched with nutty brown butter and topped with a light, fluffy whipped cream cheese frosting. Perfect for cozy gatherings and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned and cooled slightly
  • 1 ½ cups (300 g) granulated sugar
  • 3 large eggs, room temperature
  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional)
  • ½ teaspoon salt
  • 2 ½ cups (280 g) finely grated carrots (about 4 medium carrots)
  • ½ cup (60 g) chopped walnuts or pecans (optional)
  • 1 teaspoon vanilla extract
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (113 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream

Instructions

  1. Brown the Butter: In a medium skillet, melt the unsalted butter over medium heat. Stir frequently as it foams and then starts to brown, about 5-7 minutes. Remove from heat and let cool for 10 minutes.
  2. Preheat Oven and Prepare Pans: Preheat oven to 350°F (175°C). Grease baking pan(s) with butter or non-stick spray and lightly dust with flour or line with parchment paper.
  3. Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger (if using), and salt. Set aside.
  4. Combine Wet Ingredients: In another bowl, combine browned butter (cooled but pourable) with granulated sugar. Beat with electric mixer until smooth and slightly fluffy, about 2 minutes. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  5. Incorporate Dry Ingredients: Gradually add dry mixture to wet, mixing just until combined. Avoid overmixing.
  6. Add Carrots and Nuts: Fold in grated carrots and chopped nuts gently until evenly distributed.
  7. Bake: Pour batter into prepared pan(s). Bake 35-40 minutes for 9×13 pan or 30-35 minutes for two 8-inch rounds, until toothpick inserted comes out clean and cake springs back lightly.
  8. Cool: Let cake cool in pan(s) for 20 minutes, then transfer to wire rack to cool completely before frosting.
  9. Prepare Whipped Cream Cheese Frosting: Beat softened cream cheese and butter until creamy and smooth, 2-3 minutes. Gradually add powdered sugar, beating on low until combined. Add vanilla extract and 2 tablespoons heavy cream. Beat on high for 3-4 minutes until fluffy. Add remaining tablespoon cream if frosting is too thick.
  10. Frost the Cake: Once cooled, spread frosting evenly over top. For layered cakes, frost between layers and on top.

Notes

Use a lighter-colored pan for browning butter to better see color changes. If brown butter solidifies, gently warm to make pourable again. Fold carrots and nuts gently to avoid breaking batter. Cool cake completely before frosting to prevent melting. For gluten-free option, substitute flour with gluten-free baking blend containing xanthan gum. For dairy-free, use plant-based butter and cream cheese and coconut cream for frosting.

Nutrition

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

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