Description

A moist, spiced carrot cake topped with a sophisticated, nutty brown butter frosting that is lighter than traditional cream cheese frosting but infinitely more flavorful.

Ingredients

Scale

1 cup vegetable oil
1 ½ cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 teaspoon salt
3 cups freshly grated carrots
1 cup chopped walnuts
½ cup raisins (optional)
1 cup unsalted butter (for frosting)
4–5 cups confectioners’ sugar, sifted (for frosting)
3–4 tablespoons heavy cream (for frosting)
1 teaspoon vanilla extract (for frosting)
½ teaspoon salt (for frosting)

Instructions

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
Brown the butter: Melt butter in a medium saucepan over medium heat, stirring constantly until foam settles and milk solids turn deep golden brown and nutty (5-7 minutes). Immediately pour into a heatproof bowl to stop cooking and let cool until just warm.
In a large bowl, whisk together vegetable oil, granulated sugar, and eggs until smooth. Add vanilla extract and whisk again.
In a separate medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in grated carrots and walnuts (and raisins if using).
Pour batter evenly into prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Tent with foil if tops brown too quickly.
Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Make frosting: Beat cooled brown butter until creamy. Add vanilla and salt. Gradually add confectioners’ sugar, beating on low speed. Increase to medium-high and beat for 2 minutes. Add heavy cream one tablespoon at a time until desired consistency is reached. Beat on high for another minute until light and fluffy.
Assemble: Place one cake layer on serving plate, spread frosting on top, add second layer, and frost top and sides. Garnish with extra walnuts or cinnamon if desired.

Notes

Use freshly grated carrots, not pre-shredded, for best moisture. Ensure brown butter is cooled but still soft before making frosting. Cake improves in flavor after sitting overnight. Store in refrigerator for up to 5 days.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 38
Sodium: 320
Fat: 28
Saturated Fat: 12
Carbohydrates: 52
Fiber: 2
Protein: 5

Keywords: carrot cake, brown butter frosting, moist carrot cake, walnut cake, fall dessert, homemade cake, baking recipe