BROWN BUTTER CARROT CAKE W/ BROWN BUTTER CREAM CHEESE FROSTING

Preheat oven to 350F. Grease two 9” cake pans w/ butter, then dust w/ flour. Line the bottoms w/ parchment paper rounds.

Brown butter for cake. Add the butter to a saucepan over medium-high heat. Melt & slightly brown (~5-8 mins). Remove & pour into a large bowl. Cool slightly.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt & spices. Set aside.

Once brown butter is cool, whisk in the olive oil & sugar.

Add the eggs, one at a time, until well combined. Whisk in the greek yogurt & vanilla.

Fold the dry ingredients into the wet until just combined.

Fold in the grated carrots, pecans & coconut.

Divide batter evenly among the pans.

Bake at 350F for 30-40 mins (may take more or less time depending on pan size & your oven), or until a toothpick inserted comes out clean.

Remove & cool COMPLETELY in the pans before transferring to wire racks.

Frosting: In a large bowl, beat the cream cheese. Beat in the brown butter. Then, beat in powdered sugar & vanilla, until smooth.

Assemble: Using a serrated knife, slice each cake layer in half to get 4 cake layers. 

Place 1 cake layer cut side up on a cake stand or platter. Spread ~1/4 of the frosting all over the top. Repeat w/ remaining layers. 

After the last cake layer, spread the remaining frosting all over the cake (reserve some frosting to pipe if desired). Garnish if desired.

Slice & serve.

Enjoy!