Brown Butter Carrot Cake with Cream Cheese Icing

This Brown Butter Carrot Cake is soft, warmly spiced, and deeply flavorful thanks to nutty browned butter. It has a perfectly moist texture from applesauce and buttermilk, is packed with fresh carrots and crunchy walnuts, and finished with a silky cinnamon cream cheese icing.

It’s simple enough for a casual bake but special enough for sharing.

Why You’ll Love This Recipe

• Rich, nutty brown butter flavor

• Moist, tender crumb

• Warm cinnamon, nutmeg, and ginger spice

• Smooth, tangy cream cheese frosting

• Easy 9×9 pan — no layers required

Ingredients

Carrot Cake

• ¾ cup (170g) unsalted butter, browned

• 1 cup (200g) brown sugar

• 2 large eggs

• ¼ cup (60g) unsweetened applesauce

• ¼ cup (60g) buttermilk

• ½ tsp (2g) vanilla extract

• 1¼ cups (155g) all-purpose flour

• 1 tsp (5g) baking soda

• ¼ tsp (1g) salt

• ½ tsp (1g) cinnamon

• ¼ tsp (0.5g) nutmeg

• ¼ tsp (0.5g) ground ginger

• 1½ cups (180g) finely shredded carrots

• ⅓ cup (35g) chopped walnuts

Cream Cheese Icing

• 8 oz (226g) cream cheese, softened

• 4 tbsp (57g) unsalted butter, softened

• 1 tsp (4g) vanilla extract

• ¼ tsp (1g) cinnamon

• Pinch of salt

• 1½ cups (180g) powdered sugar

• Milk or cream, if needed

• Extra walnuts for topping (optional)

Instructions

Step 1: Brown the Butter

1. In a saucepan over medium heat, melt the butter.

2. Continue cooking, stirring frequently, until it turns golden brown and smells nutty, about 5–7 minutes.

3. Remove from heat immediately and let cool for 10–15 minutes.

Watch closely, as butter can burn quickly once it begins to brown.

Step 2: Prepare the Batter

1. Preheat oven to 350°F (175°C).

2. Line or lightly grease a 9×9-inch baking pan.

In a large bowl, whisk together the browned butter, brown sugar, applesauce, eggs, buttermilk, and vanilla until smooth.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.

Gradually add the dry ingredients into the wet mixture and gently fold until just combined.

Fold in the shredded carrots and walnuts. Avoid overmixing to keep the cake tender.

Step 3: Bake

1. Pour the batter evenly into the prepared pan.

2. Bake for 28–35 minutes, or until a toothpick inserted into the center comes out clean.

3. Allow the cake to cool completely before frosting.

Cream Cheese Icing

1. Beat the softened butter and cream cheese together until smooth and fluffy.

2. Add vanilla, cinnamon, and salt. Mix well.

3. Gradually add powdered sugar and beat until creamy.

4. If needed, add a small amount of milk or cream to reach desired consistency.

Spread evenly over the cooled cake and top with additional walnuts if desired.

Tips for Best Results

• Use finely shredded carrots for even texture.

• Let the brown butter cool slightly so it does not cook the eggs.

• If frosting feels too soft, refrigerate briefly before spreading.

• The flavor develops even more after resting overnight.

Storage

Store covered in the refrigerator for up to 4 days.
Bring to room temperature before serving for best texture.

 

View this post on Instagram

 

A post shared by emijuju (@emijujuu)