Carrot Cake w/ Brown Butter Cream Cheese Frosting

Name: Carrot Cake w/ Brown Butter Cream Cheese Frosting
Cuisine: British
Ingredients: 3 eggs; 80g caster sugar; 120g dark brown sugar; 1 tsp vanilla extract; 150g vegetable oil; 300g carrots (grated); 140g roasted walnuts or pecans; 260g plain flour; 7g baking powder; 5g baking soda; 5g ground cinnamon; 1 tsp ground ginger; 1/4 tsp cloves; 1 tsp salt; 150g buttermilk; 130g white chocolate (chopped); 200g unsalted butter; 2 eggs; 250g cream cheese softened and cubed; 1 tsp vanilla paste; 1/2 tsp sea salt; Fondant (carrots); Mint leaves

21 steps

No seriously, this is the fluffiest, moistest and not-too-sweet carrot cake ever! Paired with a creamy and luscious brown butter cream cheese frosting (adapted from Beatrix Bakes)... I could literally eat this cake all day! 🥕

Updated at: Thu, 17 Aug 2023 11:30:29 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories947.6 kcal (47%)

Total Fat69.3 g (99%)

Carbs71.6 g (28%)

Sugars40.7 g (45%)

Protein13.4 g (27%)

Sodium957.8 mg (48%)

Fiber3.5 g (13%)

% Daily Values based on a 2,000 calorie diet

Instructions

For the sponge

Step 1

Preheat the oven to 160 degrees c.

OvenPreheat

Step 2

Line a sheet pan with baking paper and spread the walnuts in a single layer. Bake for 10 minutes or until golden brown and toasted. Cool the walnuts before transferring them to a ziplock bag. Using a rolling pin, crush the walnuts until they become the size of peas.

Step 3

Grease and line 3 x 18cm (7inch) cake pans with baking paper.

Step 4

In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, ground ginger, cloves and salt. Set aside.

Step 5

Using an electric mixer, beat the eggs, caster sugar and dark brown sugar on high speed for 10 minutes or until pale, thick and creamy. Reduce the speed of the mixer to low and beat for a further 2 minutes to stabilise the egg mixture.

Step 6

While beating on medium speed, stream in the oil slowly.

Step 7

In a large bowl, combine the roasted walnuts and grated carrot. Pour the egg and oil mixture over the carrots and walnuts and fold together gently with a spatula.

Step 8

Add one-third of the dry ingredients and fold to combine. Once combined, pour half the buttermilk into the batter and fold again. Repeat with the rest of the ingredients.

Step 9

Divide the batter evenly between the 3 prepared cake tins, Bake the cakes for 30-40 minutes or a toothpick comes out clean.

Step 10

Allow the cakes to cool on a wire rack for 5 minutes before running a knife around the edges of the tins and turning the cakes out onto a wire rack to cool.

For the brown butter

Step 11

In a saucepan, heat the butter for the frosting (200g) on medium heat until melted. Continue to simmer on medium heat making sure to stir occasionally to prevent the butter from foaming over. When the milk solids turn a deep brown colour, remove from the heat and stir in the sea salt. Chill in the fridge until solid.

For the frosting

Step 12

Bring the brown butter and cream cheese to room temp before making the frosting.

Step 13

Melt the white chocolate and half of the brown butter over a pot of boiling water on low heat. Once the chocolate mixture has cooled to 40 degrees c, quickly whisk in the eggs one at a time.

Step 14

Return the mixture to the water bath and continuously whisk while heating the mixture to 70 degrees c. Be sure to heat the mixture on low heat to avoid the eggs scrambling!

Step 15

Set the chocolate mixture in the fridge to cool until it thickens to a custard consistency.

Step 16

Using an electric mixer, in a large bowl, beat the brown butter and vanilla extract until smooth and creamy, around 5 minutes. Be sure to scrape down the bowl with a rubber spatula as you go.

Step 17

Add in the chocolate mixture and continue beating until incorporated.

Step 18

Add the softened cream cheese cube by cube while beating until incorporated. Continue beating until fluffy.

Assembly

Step 19

Fill a piping bag fitted with a round tip with the frosting. Place down a layer of cake on a cake turntable and pipe an even layer of frosting. Smooth with a spatula. Repeat with the rest of the cake layers.

Step 20

Create a swirl pattern on the top of the cake by spinning the turntable with your left hand and gradually moving the tip of the spatula from the middle to the edge of the cake.

Step 21

Decorate with fondant carrots and mint leaves.

Notes

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Carrot Cake w/ Brown Butter Cream Cheese Frosting

Nutrition balance score

Nutrition per serving

Ingredients

For the sponge

For the frosting

Decoration

Instructions

For the sponge

For the brown butter

For the frosting

Assembly

Notes

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