Spiced Carrot Cake with Brown Butter Frosting
This moist carrot cake is filled with fresh carrots and spices and is topped with brown butter cream cheese frosting!
Servings: 24 slices
Calories: 372kcal
Equipment
- 9x13" cake pan
- Mixing bowls
- Measuring spoons
- Scale or measuring cups
- Sifter
- Whisk
- Spatula
Ingredients
Carrot Cake
- 2¼ cups (280 g) all-purpose flour
- 1 teaspoon (1 teaspoon) baking powder
- 1½ teaspoon (1½ teaspoon) baking soda
- 1 teaspoon (1 teaspoon) salt
- 2½ teaspoons (2½ teaspoons) ground cinnamon
- ¾ teaspoon* (¾ teaspoon*) ground nutmeg
- ¾ teaspoon* (¾ teaspoon*) ground ginger
- ¼ teaspoon (¼ teaspoon) ground cloves
- ¼ teaspoon (¼ teaspoon) ground cardamom
- 1½ cups (300 g) light brown sugar packed
- ½ cup (100 g) granulated sugar
- 1 cup (250 ml) canola or vegetable oil
- 4 large (4 large) eggs room temperature
- 1 teaspoon (1 teaspoon) vanilla extract
- ¼ cup (60 g) sour cream room temperature
- ¼ cup (62 g) applesauce room temperature
- 3 cups (~6 medium carrots) (345 g) shredded carrots
Brown Butter Cream Cheese Frosting
- ½ cup (1 stick) (113.5 g) unsalted butter browned and cooled
- 8 oz (1 block) (226.8 g) cream cheese room temperature
- 1 teaspoon (1 teaspoon) vanilla extract
- 4 cups (480 g) powdered sugar
Instructions
Carrot Cake
- Preheat oven to 325°F and line a 9x13" cake pan with parchment paper (covering the sides).
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
- In a large bowl, whisk together the sugars and oil. Add the eggs, vanilla, sour cream, and applesauce, mixing well after each addition.Scrape the sides of the bowl as necessary.
- Sift and fold the flour mixture into the wet ingredients just until a few dry streaks are visible. Then, fold in the shredded carrots.
- Pour the batter into the prepared cake pan and bake for 40-50 minutes, or until a toothpick inserted in the middle comes out clean. Allow the cake to cool completely before frosting.Once the cake has cooled, feel free to lift it out of the pan by grabbing the edges of the parchment paper.
Brown Butter Cream Cheese Frosting
- Place the butter in a pan over medium heat. Stir until the butter browns and releases a nutty aroma. Let it cool.
- Mix the cream cheese in a large bowl. Stir in the cooled brown butter, vanilla, and powdered sugar until well combined.
- Spread an even layer of frosting over the cooled carrot cake. Cut into 24 pieces (or less for bigger slices) and enjoy!
Notes
Storage: Store frosted cake in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to a few months.
*If you prefer less spice, reduce the cinnamon, nutmeg, and ginger by ¼ - ½ teaspoon
Nutrition: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.
Cupcakes: For cupcakes, see my Carrot Cake Cupcakes recipe.
Nutrition
Calories: 372kcal | Carbohydrates: 51g | Protein: 3g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 253mg | Potassium: 161mg | Fiber: 1g | Sugar: 39g | Vitamin A: 5252IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg
