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sliced carrot cake on marble cake stand with carrots on the side

The BEST Carrot Cake with Brown Butter Cream Cheese Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Quin Liburd
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8
  • Category: Desserts & Sweets
  • Method: Baking
  • Cuisine: American

Description

This flavorful and super moist Carrot Cake recipe is the best, period. A two-layer beauty studded with fresh-grated carrots, chopped pecans, coconut flakes, and fragrant spices like cinnamon, cardamom, and allspice. There’s not a dry crumb in sight, this cake is extra tender. It’s finished with a swoon-worthy brown butter cream cheese frosting and is perfect for holiday gatherings or any other special occasion!

Ingredients

For the carrot cake:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • ¼ teaspoon ground allspice
  • ¾ cup vegetable oil
  • 1 cup granulated sugar
  • ¾ cup packed dark brown sugar
  • ¼ cup maple syrup
  • ⅓ cup sweetened coconut flakes
  • 4 large eggs
  • 3 cups fresh-grated carrots, grated on the smallest holes of a box grater
  • 1 tablespoon vanilla essence (I use vanilla bean paste)
  • 1 cup buttermilk
  • 1 cup chopped pecans, plus more for garnish

For the brown butter cream cheese frosting:

  • ½ cup (1 stick) salted butter
  • 16 ounces block-style, full-fat cream cheese, softened
  • 4 cups powdered sugar, sifted if lumpy
  • 1 tablespoon vanilla essence (I use vanilla bean paste)

Instructions

  1. Position a rack in the center of the oven and preheat the oven to 350°F. Spray the bottom and sides of two 9-inch round cake pans with nonstick cooking spray. Then line each pan with a parchment paper round for good measure and spray the parchment paper as well, set baking pans aside. 
  2. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, cardamom, and allspice. Whisk the dry ingredients well to combine and set aside.
  3. In a large bowl, combine the oil, granulated sugar, brown sugar, maple syrup, coconut flakes, eggs, grated carrot, vanilla essence, and buttermilk. Whisk the wet ingredients well to thoroughly combine. Then add the flour mixture into the same bowl and use a spatula to fold the dry ingredients into the wet until just combined with all dry ingredients dissolved. Then fold the pecans into the batter until just combined. Divide the batter evenly between both pans and gently tap the pans on the counter to help release any air bubbles- use an offset spatula to smooth the top if needed. Let cakes sit on the counter while your oven preheats.
  4. Bake the cakes at 350°F for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool in the pan for 15 minutes. Then carefully invert the cakes onto a wire rack to continue cooling. Let the cakes cool down completely before frosting (below).
  5. In a small, light-colored (inside) saucepan, melt the butter over medium heat. Once the butter melts, it will get foamy and you will hear it bubbling as it cooks. Then it will take on a clear, light golden color. Note: Do not leave the pot unattended for long during the browning process as it can burn very quickly. Stir the butter every so often, scraping up any bits as you stir, until it turns deep brown and has a nutty aroma with brown bits on the bottom. 
  6. Once achieved, remove from heat. Transfer the browned butter to a small ramekin or bowl and leave it on the counter. We want this butter to cool down to room temperature and get firm to where it somewhat solidifies before the next step. To speed up the process, feel free to pop it in the freezer for a bit until it has solidified!
  7. In a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the firm browned butter and cream cheese until light and fluffy, about 2-3 minutes. Add the powdered sugar and vanilla bean paste (or extract), and starting on low speed and slowly increasing to high, continue beating until the frosting is well combined and free of any lumps, about 2-3 minutes.
  8. Now let’s frost the cake! On a large plate or cake stand, spread a few tablespoons of the frosting onto the center of it and spread it out over a few inches (so the cake stays put on the vessel). Place one cooled cake on top of that frosting, add about ½ heaping cup of frosting on top of the cake and spread the frosting to the edges. Top with the other cooled cake, and frost the top and sides of the cake. Feel free to do a crumb coat: a thin layer of frosting along the outside of the cake then place it into the refrigerator to chill for at least 30 minutes to seal in before you finish frosting.
  9. When done frosting, garnish the cake with chopped pecans, if desired. I like to place the finished cake back into the fridge to chill before slicing. Slicing into a completely chilled cake is best! You can keep this cake on the counter for up to 1 day- otherwise, this cake will stay good in the fridge, covered for freshness, for about 3-4 days. Enjoy!

Notes

  1. Gluten-free needs? Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
  2. Please read blog post in its entirety for more tips + tricks.

Find it online: https://www.butterbeready.com/the-best-carrot-cake/