Tessa's Recipe Rundown
Taste: This carrot cake is perfectly sweet, nutty, and perfectly spiced, while the frosting is rich and tangy.
Texture: Ultra moist and tender with that luscious cinnamon cream cheese frosting in every single bite.
Ease: Easier than you might think!
Why You’ll Love This Recipe: Brown butter really elevates the traditional carrot cake flavors. This might be your new favorite cake!
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After many test batches, I firmly believe I’ve landed on the very best Carrot Cake recipe ever to exist.
Most carrot cakes are too oily, dense, or rubbery, or just plain… forgettable. That’s what led me to experiment with brown butter in carrot cake, and it was just the upgrade I was looking for!
In my recipe, the cake layers don’t require a stand mixer and they’re not overly sweet. Instead, they’re perfectly deeply flavorful and incredibly moist (even the next day).
Recipe Ingredients
All my ingredients are chosen with care and have been meticulously kitchen-tested. Here’s what to know to guarantee success.
Butter: Browning the butter creates a nutty, almost caramelized flavor that truly takes this cake to the next level. Don’t worry about measuring the butter before and after browning, the recipe was engineered to begin with exactly 10 tablespoons (142g) of butter.
Brown Sugar: I prefer this over granulated (white) sugar because of the extra moisture the molasses content adds to the cake layers. Plus, it enhances that caramelized note from the browned butter.
Applesauce: I know, strange! But trust me here, unsweetened applesauce helps create a tender and soft cake without needing extra oil. You won’t taste the apple. I like to buy the small snack containers because I won’t use up an entire jar.
Fresh carrots (important!): Always grate fresh carrots. Pre-shredded carrots are often too dry and thick. I use the medium holes on my box grater. You can also use the shredder disc attachment on your food processor if that’s easier for you.
Nuts: I like to use walnuts or pecans, and I take the time to toast them for about 5 minutes on a dry skillet on my stovetop before chopping and adding to my batter. This brings out more flavor, but is optional. Skip the nuts altogether if you prefer.
Spices: Don’t skip these, and be sure to use fresh spices for best flavor.
Cream Cheese (frosting): Use only full-fat brick-style cream cheese. I prefer the Philadelphia brand (generic brands are often more watery).
How to Make Carrot Cake (Step by Step)
Brown the butter. Use a stainless steel skillet for best results. Learn how to brown butter here.
Combine wet ingredients. Add the carrots. Freshly grate carrots for best results!
Stir wet ingredients into dry ingredients. Be careful not to overmix to avoid a rubbery cake.
Stir in the nuts. Omit them entirely if you’d prefer.
Divide into cake pans. Line your pans with parchment rounds and spray with nonstick cooking spray beforehand.
Bake. Until a cake tester comes out clean, about 30 minutes. Let cool completely.
Slice each layer. Use a serrated knife or cake leveler to slice each layer into two equal layers for a total of four.
Assemble. Stack layers with the frosting, using an offset spatula to spread and smooth.
Garnish with walnuts. Toast them before chopping for best flavor!
Serve. Use a large, sharp knife, wiping it between cuts, for clean slices.
Tessa’s Tips
- Use a light-colored metal pan for even baking
- Don’t skip cooling the brown butter — hot butter will scramble eggs
- Grate carrots using the large holes for best texture
- Measure flour correctly (spoon + level) to avoid dense cake
- Don’t overmix once flour is added
- For extra flavor, toast the nuts before adding
- If your frosting is too soft, chill it for 15–20 minutes
- Use a cake leveler for easy, even layers
Storage & Make Ahead
Refrigerator: Store frosted cake up to 3 days
Room temperature: Safe for up to 6 hours in a cool environment.
Freezing Instructions
Freeze unfrosted layers, well wrapped in plastic, for up to 2 months. Defrost overnight in the fridge.
Frequently Asked Questions
No, they’re too dry and thick. Freshly grated carrots provide moisture and a softer texture.
Use a combination of fat (brown butter), applesauce, and fresh carrots. Avoid overbaking, which dries out the crumb. Also avoid over-measuring your flour (a digital kitchen scale is best!).
Yes. Because of the cream cheese frosting, it must be refrigerated after about 6 hours at room temperature. If serving outside, keep the cake well chilled beforehand.
That should work. I estimate it will make about 24 cupcakes. Bake for 18-22 minutes. A cake tester inserted into the center should come out clean.
If you want a recipe already engineered for cupcakes, I do have a Carrot Cupcake recipe here! There’s just no brown butter.
Yes. Bake the layers, wrap tightly, and refrigerate for up to 3 days or freeze for 2 months. Defrost in the fridge overnight.
Absolutely. The cake will still be flavorful — the nuts just add texture contrast.
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Ingredients
For the cake:
- 10 tablespoons (142 grams) unsalted butter
- 2 1/2 cups (318 grams) all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 cups (400 grams) firmly packed light brown sugar
- 3 large eggs, at room temperature
- 1 cup (250 grams) unsweetened applesauce
- 1 teaspoon vanilla
- 3 cups (296 grams) finely shredded carrots* (about 4 medium carrots)
- 3/4 cup (84 grams) finely chopped walnuts or pecans
For the cream cheese frosting:
- 24 ounces (680 grams) cream cheese, completely softened to room temperature
- 2 sticks (227 grams) unsalted butter, completely softened to room temperature
- 1 tablespoon
vanilla paste or extract - 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 5 cups (625 grams) powdered sugar, sifted
Instructions
Make the cake:
- Preheat the oven to 350°F. Thoroughly grease two 8-inch round cake pans and line the bottom with parchment paper.
- In a medium skillet set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl. Let cool completely.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- To the browned butter, whisk in the brown sugar, then the eggs. Stir in the applesauce, vanilla, and carrots. Add the dry ingredients and mix until just combined. Stir in the nuts.
- Divide the batter evenly among the prepared cake pans. Bake until a cake tester inserted comes out clean, about 30 minutes. Let cool completely before transferring to wire racks.
- Slice each cake layer in half for four layers using a cake leveler or serrated knife. Place layers in the fridge while you make the frosting.
Make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, vanilla, cinnamon, and salt on medium-high speed until very light, creamy, and smooth. Scrape down the sides and bottom of the bowl as needed. On low speed, gradually add in the sugar and beat until creamy.
Assemble the cake:
- Place one cake layer cut side up on a cake stand or platter. Spread about 1/4 of the frosting all over the cake layer, pushing it out over the edge just slightly. Repeat with the remaining layers. With an offset spatula, spread the remaining frosting evenly all over the cake, smoothing the edges.
- Serve or store in an airtight container in the fridge for up to 3 days.
Notes
This post was originally published in 2020 and has been updated with additional recipe tips. Photos by Joanie Simon.
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This cake is the Best carrot cake I had tried!!!
All my family love it!
This cake was awesome. I cut down the icing by one third but was a bit too thin for the decorating I wanted to do. Next time I’ll add more powdered sugar. I also skipped the nuts. So moist and delicious, however.
Fantastic!!!
It has been a great recipe, thank you
This cake is so good!! I love the subtle nuttiness the brown butter adds. And the recipe is so easy. I just did 2 layers and the cut the frosting in half and it was great!
Love the addition of brown butter in this carrot cake! I baked this in 2, 5″ round tins and the rest in cupcake liners. The cupcakes required about 20 minutes in the oven. The frosting is the best part!
My cake came out with more of a banana bread type consistency. I’m not sure if this was correct or not. I’m not a carrot cake fan myself. I made it for Easter dinner. The flavors were great. It was moist. People liked it. I just thought it was rather dense and almost muffin like. Curious if others experienced this? If I did something wrong or is that the outcome of this recipe?
My New favorite carrot cake in the World! Simply delicious
When I saw this month’s challenge was a browned butter recipe, I couldn’t wait to make it! I love the texture, the moistness, and the taste was superb-just sweet enough!
Can’t wait to try this!! If I don’t want to splurge on vanilla paste, should I substitute it with something? Or can I just leave it out?
You can just use regular extract!
I liked this recipe. I wanted to try a carrot cake revipe with browned Butter instead of oil. Mine didn’t look as pretty so I put pecans around the outside. My family loved it!
This cake is awesome. I made it gluten free by using King Arthur measure for measure and it turned out great. Like most cream cheese frosting this one is pretty soft. I took out a chunk to taste but I’m chilling the cake now before slicing. Can’t wait to dig in.
Hi Joanne! I’m planning to make gluten free too, did you use the xanthan gum or was it fine without? I’ve never used gluten free flour for cakes before and not quite sure what to expect
I’m wondering if I could make this cake into a 9×13 and if it would still count for the baking challenge? It looks really good, but I also bake for friends, and bringing a layer cake would be super messy and fragile.
Sure, however I’m not sure what the baking time would be and you’ll likely need to reduce the amount of frosting!
Thank you so much! I can’t wait to try it!
hi Tessa,
can i skip the applesauce?
thanks tessa for sharing your baking knowledge i learned a lot from you
Hey tessa! I don’t have applesauce, how can i replace it?