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Ultra-Moist Brown Butter Carrot Layer Cake Recipe

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3.9 from 79 reviews

This Ultra-Moist Brown Butter Carrot Layer Cake is a decadent and flavorful dessert featuring deeply nutty brown butter in the cake batter, paired with warm spices like cinnamon, nutmeg, and cloves. The cake is incredibly moist thanks to the combination of sour cream and grated carrots, and it's topped with a rich, creamy cream cheese frosting that balances sweetness perfectly. Ideal for celebrations or anytime a comforting dessert is needed.

Ingredients

Cake

  • 8 tablespoons (4 oz) unsalted butter
  • 2 1/4 cups all-purpose flour, spooned and leveled
  • 1/4 cup whole milk powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground ginger
  • 3/4 teaspoon kosher salt
  • 2/3 cup neutral oil
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 3 tablespoons unsulphured molasses
  • 1 teaspoon vanilla bean paste
  • 3 eggs, room temperature
  • 3/4 cup full-fat sour cream, room temperature
  • 2 cups peeled and finely grated carrots (packed, 300 g)
  • 1 cup chopped toasted walnuts (optional)

Frosting

  • 16 oz cream cheese, room temperature
  • 8 oz unsalted butter, room temperature
  • 2 lbs powdered sugar, sifted
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla bean paste

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking.
  2. Brown the butter: Place the 8 tablespoons of unsalted butter in a small saucepan over medium-low heat. Cook it gently, swirling the pan occasionally, until the butter turns golden brown and emits a nutty aroma. Transfer the browned butter to a large heat-safe glass mixing bowl and let it cool slightly.
  3. Mix dry ingredients: In another bowl, whisk together the all-purpose flour, whole milk powder, baking soda, kosher salt, ground cinnamon, ground cloves, freshly ground nutmeg, and ground ginger until well combined. Set aside.
  4. Combine wet ingredients: Add the neutral oil, brown sugar, molasses, and granulated sugar to the slightly cooled brown butter. Whisk vigorously for about 2 minutes until the oil is fully incorporated into the sugar. Then whisk in the room temperature eggs, sour cream, and vanilla bean paste until the mixture is very smooth.
  5. Fold in dry ingredients and carrots: Switch to a rubber spatula and gently fold in the flour mixture, finely grated carrots, and optional chopped toasted walnuts until the batter is uniform and no streaks of flour remain.
  6. Bake the cakes: Evenly divide the batter between the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in their pans before removing. If needed, level the tops with a serrated knife for even layers.
  7. Make the frosting: In a mixing bowl, beat together the softened butter, cream cheese, and vanilla bean paste using a hand mixer for about 2 minutes until smooth and creamy. Gradually incorporate the sifted powdered sugar, alternating with the heavy cream as needed, until the frosting reaches a smooth, spreadable consistency.
  8. Assemble and frost the cake: Spread an even layer of frosting between the two cake layers. Then apply a thin crumb coat to the outside of the cake. Chill the cake in the refrigerator for 20 minutes to set the crumb coat. After chilling, spread a thick, even layer of frosting around the cake’s exterior. Optionally, reserve some frosting for decorative piping. Chill the finished cake for 1 hour before serving.
  9. Storage: Store leftover cake covered overnight at room temperature or refrigerated in a cake carrier for 4 to 5 days. For freezing, wrap individual slices tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months and thaw overnight in the refrigerator before serving.

Notes

  • To achieve the best flavor, use room temperature eggs and sour cream so they incorporate easily into the batter.
  • Brown butter must be handled carefully – watch it closely as it can go from browned to burnt quickly.
  • Optionally add chopped toasted walnuts for added texture and nutty flavor in the cake layers.
  • Ensure cakes are completely cooled before frosting to prevent melting the frosting.
  • Chilling the crumb coat makes the final frosting application much smoother and cleaner.
  • Use a serrated knife to level the cake tops for professional-looking layers.
  • Store cake properly to keep it moist and flavorful.

Find it online: https://recipethrive.com/ultra-moist-brown-butter-carrot-layer-cake-recipe/