Print

Perfect Brown Butter Carrot Cake Recipe with Toasted Pecan Frosting Made Easy

brown butter carrot cake - featured image
Print Recipe

A moist, nutty carrot cake with warm spices and rich brown butter flavor, topped with a toasted pecan cream cheese frosting that adds a buttery crunch and tang.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1¼ cups (250g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 4 large eggs, room temperature
  • 2 cups (240g) all-purpose flour (or substitute with almond flour for gluten-free)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 3 cups (300g) finely grated carrots (about 4 medium carrots)
  • 1 cup (100g) chopped toasted pecans (plus extra for garnish)
  • 1 teaspoon vanilla extract
  • For the Toasted Pecan Cream Cheese Frosting:
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • ½ cup (50g) toasted pecans, finely chopped
  • Pinch of salt

Instructions

  1. Brown the Butter (about 10 minutes): In a medium saucepan over medium heat, melt the butter. Stir constantly until it foams and turns a deep golden color with a nutty aroma. Pour into a large mixing bowl and let cool slightly.
  2. Mix Sugars and Eggs (5 minutes): Add granulated and brown sugars to the browned butter and stir until combined. Whisk in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  3. Combine Dry Ingredients (5 minutes): In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Incorporate Dry Ingredients (3 minutes): Gradually fold the dry mix into the wet ingredients until just combined. Avoid overmixing.
  5. Add Carrots and Pecans (2 minutes): Fold in grated carrots and toasted pecans evenly throughout the batter.
  6. Prepare Pans and Bake (40-45 minutes): Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line with parchment. Divide batter evenly and smooth tops. Bake 40–45 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool Completely (at least 1 hour): Remove cakes from pans and place on cooling racks. Let cool fully before frosting.
  8. Make the Frosting (10 minutes): Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing well. Fold in finely chopped toasted pecans and a pinch of salt.
  9. Assemble the Cake: Place one cake layer on a serving plate, spread a thick layer of frosting, top with second layer. Frost top and sides evenly. Garnish with extra toasted pecans if desired.

Notes

[‘Watch the butter closely when browning to avoid burning.’, ‘Grate carrots finely for best texture.’, ‘Do not overmix the batter to keep the cake tender.’, ‘Toast pecans in a dry pan until fragrant and golden for best flavor.’, ‘Cool cake completely before frosting to prevent melting.’, ‘If frosting is too soft, chill for 10 minutes before spreading.’, ‘Use room temperature eggs for better batter emulsification.’, ‘Can substitute all-purpose flour with gluten-free flour 1:1 for gluten-free version.’, ‘Vegan version possible using flax eggs, dairy-free butter, and vegan cream cheese.’]

Nutrition

Keywords: carrot cake, brown butter, toasted pecan frosting, cream cheese frosting, easy carrot cake, moist carrot cake, nutty carrot cake

Find it online: https://cheerycrisp.com/perfect-brown-butter-carrot-cake-recipe-with-toasted-pecan-frosting-made-easy/