Description
A delightful carrot cake with rich brown butter frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts (optional)
- 1 cup unsalted butter (for frosting)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- In another bowl, mix the oil and eggs until smooth. Stir in the grated carrots and crushed pineapple. Gradually add the wet mixture to the dry ingredients, mixing until just combined. If using, fold in the chopped walnuts.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- In a saucepan, melt the butter over medium heat, stirring until it turns golden brown and gives off a nutty aroma. Remove from heat and let it cool slightly. In a large bowl, beat together the browned butter, powdered sugar, and vanilla extract until smooth and creamy. Add a splash of milk if needed for a spreadable consistency.
- Place one cake layer on a serving plate and spread a generous amount of frosting over the top. Place the second cake layer on top and cover the entire cake with the remaining frosting. For extra flavor, sprinkle with chopped walnuts or a light dusting of cinnamon.
Notes
- For a gluten-free version, use a gluten-free flour blend.
- Replace granulated sugar with coconut sugar for a healthier option.
- For a vegan version, substitute eggs with flax eggs and use plant-based butter for the frosting.
- Omit walnuts or replace them with seeds for nut allergies.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: carrot cake, brown butter frosting, dessert, baking, cake recipe