This cake is proof—brown butter makes everything better.
Brown Butter Carrot Cake
Makes 1 (3-Layer) Cake
Ingredients
- ½ cup unsalted butter
- 1 (15.25-ounce) box spice cake mix*
- ½ cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 4 large eggs, room temperature
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 cups finely shredded carrot
- Cream Cheese Frosting (recipe follows)
- Garnish: chopped candied pecans
Cream Cheese Frosting
- 1 (8-ounce) package cream cheese, softened
- 1½ cups unsalted butter, softened
- 10 cups confectioners’ sugar
- 2 to 4 tablespoons whole milk
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°. Spray 1 (18x13-inch) baking sheet with baking spray with flour and line with parchment paper.
- In a stainless-steel saucepan, melt butter over medium-high heat. Reduce heat to medium; continue to cook, stirring occasionally, until golden brown and has a nutty aroma, about 8 minutes. Remove from heat. Let cool in pan for 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat brown butter, cake mix, flour, cinnamon, ginger, eggs, milk, and vanilla on medium speed for about 2 minutes. Fold in carrot. Spoon mixture into prepared pan and evenly spread using an offset spatula.
- Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack for at least 15 minutes. Invert cake onto parchment paper.
- Trim ¼ inch off edges of cake. Cut cake crosswise to make 3 (5¼-inch) layers. Stack layers, spreading 1 cup Cream Cheese Frosting evenly between each layer. Spread a thin layer of Cream Cheese Frosting over sides and top of cake. Chill for at least 30 minutes. While cake is cold, spread sides and top of cake with remaining frosting. Garnish with pecans, if desired.
Cream Cheese Frosting
- Beat cream cheese and butter with a mixer at medium speed until smooth. Add confectioners’ sugar, milk, and vanilla; beat at low speed until just combined. Increase speed to medium-high and beat until fluffy. Add more confectioners’ sugar and milk, if needed for desired consistency. (The frosting should be spreadable but not too runny.)
Notes
*We used Betty Crocker Super Moist Spice Cake Mix.
