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Perfect Brown Butter Carrot Cake Recipe with Honey Cream Cheese Frosting

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A moist and flavorful carrot cake enhanced with rich brown butter and topped with a smooth honey cream cheese frosting. This recipe is quick, easy, and perfect for gatherings or cozy treats.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar
  • 3 large eggs, at room temperature
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 cups (about 4 medium) carrots, peeled and grated
  • 2 teaspoons vanilla extract
  • 1 cup chopped walnuts or pecans (optional)
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1/4 cup (85g) pure honey
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup unsalted butter. Stir frequently as it foams and then turns golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and pour into a large mixing bowl to cool slightly.
  2. Mix sugars and eggs: Add 1 cup granulated sugar and 1/2 cup brown sugar to the browned butter. Stir well. Beat in 3 large eggs, one at a time, mixing thoroughly after each addition. Add 2 teaspoons vanilla extract.
  3. Combine dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt.
  4. Incorporate dry ingredients: Gradually add the dry mixture to the wet ingredients, stirring just until combined. Avoid overmixing to keep the cake tender.
  5. Add carrots and nuts: Fold in 2 cups grated carrots and 1 cup chopped walnuts or pecans if using. The batter should be thick but spreadable.
  6. Prepare the pan: Grease your baking pan(s) with butter or nonstick spray and lightly dust with flour. Pour the batter evenly into the pan(s).
  7. Bake: Place in a preheated oven at 350°F (175°C). Bake for 40-45 minutes for a 9×13 inch pan or 30-35 minutes for two 9-inch round pans. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  8. Cool: Let the cake cool completely on a wire rack before frosting, about 1 hour.
  9. Make the honey cream cheese frosting: In a mixing bowl, beat 8 oz softened cream cheese and 1/4 cup softened butter until smooth. Gradually add 2 cups sifted powdered sugar, then mix in 1/4 cup pure honey, 1 teaspoon vanilla extract, and a pinch of salt. Beat until creamy and spreadable.
  10. Frost the cake: Use an offset spatula to spread the frosting evenly over the cooled cake. If layering round cakes, frost between layers and on top.

Notes

Watch the butter carefully when browning to avoid burning; remove from heat at a warm amber color. Fold grated carrots and nuts gently to keep the cake tender. Toast nuts lightly before adding for extra flavor. Ensure cream cheese and butter are softened for smooth frosting. Cool cake completely before frosting to prevent melting. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use vegan butter and cream cheese alternatives and replace honey with maple syrup.

Nutrition

Keywords: brown butter carrot cake, honey cream cheese frosting, carrot cake recipe, easy carrot cake, moist carrot cake, nutty carrot cake, potluck dessert

Find it online: https://elaraeats.com/perfect-brown-butter-carrot-cake-recipe-with-honey-cream-cheese-frosting-made-easy/