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a slice of carrot cake on a plate with a fork, ready to serve.
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Brown Butter Carrot Cake

Brown Butter Carrot Cake is so moist, tender, perfectly sweet, and iced with tons of cinnamon cream cheese frosting. Even carrot cake haters will LOVE this cake! Perfect for Easter dessert, Mother's Day, and birthdays.
Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Author Tessa Arias

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 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 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

*For extra moist carrot cake, shred fresh carrots – don't use packaged pre-shredded carrots. Freshly grated carrots are more flavorful and more moist! Don’t grate your carrots too finely. Use the bigger holes on your box grater - or, if you have one, use your food processor’s grating attachment.