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Spiced Carrot Cake with Brown Butter Cream Cheese Frosting

Welcome Spring with this warmly spiced carrot cake, complete with creamy and nutty brown butter cream cheese frosting. It’ll have you reaching for another slice every time.

  • Yield: 1 8-inch snacking cake 1x

Ingredients

Units Scale

For the spiced carrot cake:

  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup neutral oil
  • 3 eggs, room temp
  • 1 tsp vanilla extract
  • 1 cup cake flour
  • 1/2 cup all purpose flour
  • 1 1/2 tsp cinnamon
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  • 1/4 tsp cardamom
  • 1/2 tsp ginger
  • 1/8 tsp allspice
  • 1/2 tsp kosher salt
  • 1/2 tbsp baking powder
  • 1/2 tsp baking soda
  • 2 cups freshly shredded carrots
  • 1/4 cup whole fat greek yogurt, room temp

For the brown butter cream cheese frosting:

  • 1/2 cup (1 stick) unsalted butter, browned and chilled until solid
  • 1/2 cup (1 stick) unsalted butter, chilled
  • 4 oz cream cheese, chilled
  • 3 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 2–3 tbsp heavy cream

Instructions

  1. Preheat your oven to 325 degrees F. Prepare your 8 inch-square cake pan with parchment and/or greasing.
  2. Brown 1 stick of unsalted butter for the buttercream over medium heat. Remove from heat as soon as brown speckles form in the butter. Store in a heatproof, airtight container in the freezer while making your cake batter.
  3. Make your cake batter. In a large bowl, add your sugars and oil. Mix on medium-high speed for a couple minutes. Scrape down the bowl and add eggs one at a time, mixing in between additions. As soon as all eggs are added, continue to mix on medium-high for 5 minutes until the batter becomes lighter in color, shiny, and emulsified. Add vanilla and beat to combine.
  4. In a separate medium mixing bowl, combine flours, spices, salt, baking powder, and baking soda. Whisk to combine.
  5. Reduce mixer speed to low and slowly add dry ingredients until the batter just comes together and flour streaks disappear. Add the shredded carrots and fold to distribute. Add the greek yogurt and fold until just combined.
  6. Spoon and spread your cake batter into prepared pan. Bake at 325 degrees F for 40 minutes until the top is browned and a toothpick inserted comes out clean. Allow to cool completely in the pan on a wire rack.
  7. While the cake cools, make your frosting. In a large mixing bowl, beat cold browned butter, cold unsalted butter, and cream cheese on medium high for 5-10 minutes, until the mixture becomes smooth and whipped and no chunks of butter remain. Reduce mixer speed to low and add sifted powdered sugar 1 cup at a time. Once combined, add vanilla and salt until combined. Increase speed to medium and add heavy cream. Increase speed again to medium-high and beat for 3-5 minutes until the frosting is smooth, light, and fluffy.
  8. Spread your frosting on your cooled cake and enjoy! This cake can be kept at room temp for a few hours but should be stored in the fridge overnight. The cake will be fresh for 2-3 days.

Notes

  • This recipe makes one 8-inch square snacking cake or two 6-inch round cake layers. You can double this recipe to make 3 8-inch round cake layers for a large layered cake.
  • Neutral oil refers to canola oil, vegetable oil, or grapeseed oil. Your choice!
  • You can make this cake several days ahead of time and store covered in plastic wrap at room temp. I don’t recommend making this frosting ahead of time. If needed, frosting can be stored for an hour or so at room temp covered in plastic wrap. Plan to mix it up a bit before frosting your cake.
  • Author: Caroline Crockett
  • Category: desserts, cake