Brown Butter Carrot Cake

By Savor Easy · 120 min

Ingredients

Instructions

1. Preheat the oven to 170°C (340°F). Grease an 8- or 9-inch pan and line it with parchment paper.
2. Melt the butter for the cake and frosting in a pan over medium heat, stirring occasionally. Once it turns amber, remove from heat. Pour 1 cup of browned butter into a mixing bowl and set aside the remaining half cup for the frosting. Let it cool.
3. When cooled, whisk in the sugar and oil, then add the eggs and vanilla, then the yogurt. Mix well.
4. Sift in the flour, baking powder, baking soda, salt, cinnamon and ginger, and mix to combine.
5. Add the grated carrots, crushed pineapple, raisins and walnuts, and mix to combine.
6. Divide the batter evenly between the prepared pans.
7. Bake for 25 minutes, or until a toothpick inserted comes out clean. Let cool.
8. For the frosting, soften the cream cheese by beating it, then add the cooled brown butter and beat until creamy. Add the powdered sugar and cream, then the vanilla, and beat until creamy.
9. Slice each cake in half to make 4 layers. Place one layer cut side up on a platter and spread with a dollop of frosting. Repeat with the remaining layers, then spread the remaining frosting over the whole cake. Press coarsely chopped walnuts onto the sides.
10. Serve.

Summarized from Savor Easy's video. Watch it for the details.

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EggCarrotCreamBrown sugarYoghurtCream cheeseRaisinWalnut