Carrot Cake With Brown Butter Cream Cheese Frosting
Preparation time: 60-80 minutes | Serves: 4 people
A carrot cake is one of my favourite things to bake when I’m craving something moreish and comforting. While growing up I remember being confused about the idea of carrots in a cake (ew vegetables), but the first time I tasted a slice, I was hooked. To be honest, it was the frosting more than the actual cake which appealed to me and does so till this date,
Why this carrot cake recipe is special -
The combination of cinnamon, nutmeg and ground ginger in this cake pair beautifully with the earthy sweetness of the carrots. Staying true to my love for cream cheese frosting, the brown butter is the slightly grown up version which ads a wonderful warmth with nutty, fragrant notes.
I like baking mine in a loaf tin, but a round cake tin will work just as well. I haven’t included a recipe for the piped carrots because they’re a cute but fussy little element, if you’ve got the skills, save a bit of the frosting and pipe away.
Find some more suggestions and tips in the recipe notes.
Ingredients
\For the cake
60 mls neutral oil
50 gms butter
100 gms brown sugar
2 eggs
80 ml buttermilk
150 gms carrots, grated
150 gms flour
1 tsp. baking soda
1 tsp. cinnamon powder
1/4 tsp. ground ginger and nutmeg (each)
Pinch of flaky salt
40-50 gms walnuts, chopped \
For the frosting
135 gms cream cheese
30 gms brown butter
2-3 tbsp. Greek yoghurt/thickened cream
84 gms icing sugar
Method
Preheat oven to 180°C and line a 24 cm loaf tin.
Mix the dry ingredients together and whisk to get rid of any lumps.
Brown the butter (I do the 50 gms for the cake and 30 gms for the frosting together) in a small saucepan over a low heat. Cool slightly.
Whisk butter and oil, add sugar and beat until fluffy, then add eggs.
Fold in dry ingredients alternating with buttermilk, then add carrot and walnuts.
Pour into the tin and bake 20-25 minutes, then cool.
For the frosting - beat butter and cream cheese until smooth and fluffy. Add Greek yogurt and sifted icing sugar.
Refrigerate 30-40 minutes until firm.
Frost the cake, decorate if desired, and refrigerate another 30 minutes to set
Swaps, Serves & Strorage
What can I use instead of buttermilk in this cake recipe?
You can substitute the buttermilk with 50 gms of yoghurt, thinned with water. Or make your own version of cheats buttermilk, combining 1 tbsp. of vinegar with 80 mls of warm milk.Do I have to use brown butter in the cream cheese frosting?
You can skip the butter entirely in the frosting and just make a plain cream cheese frosting instead.How long can I store this carrot cake?
This cake will last in the fridge for up to 4 days. Store it in an air tight container for best results.Can I freeze this cake?
You can freeze the carrot cake without the frosting for up to 3 months in the freezer. Wrap tightly in cling wrap before freezing, and thaw overnight in the fridge before using.What other nuts can I use instead of walnuts?
Pecans are a great alternative to walnuts in this recipe.
Tips & Tricks
Fresh carrots - For best results, use freshly grated carrots.
Temperatures - A baking rule to live by is that room temperature is best. Bring your buttermilk, eggs and cream cheese to room temperature before using. For a quick fix, microwave your buttermilk in a bowl for 15 second bursts and test the temperature with your finger, do the same with the cream cheese. To bring the eggs to room temperature, gently place them in warm (not hot) water for 3-4 minutes.
Browning butter - You know the saying ‘A watched pot never boils?’ - brown butter is the same. The more attention you give it, the longer it seems to take. For best results give the pot a gentle swirl every few minutes. If you notice the milk solids browning too quickly, take off the heat and give the butter a quick stir. When the butter is ready, you should be able to smell a wonderfully nutty, almost caramelised fragrance. You can either strain out the milk solids or keep them in for texture and visual appeal. I like how they look like vanilla beans in the frosting!
