BROWN BUTTER CARROT CAKE W/ BROWN BUTTER CREAM CHEESE FROSTING
Serves 1245 mins prep40 mins cook
My dream ✨ Recipe below OR comment ‘CARROT’ to get the recipe sent to you 🤎
0 servings
What you need
Instructions
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!View original recipe