Carrot Cake with Brown Butter White Chocolate Cream Cheese Frosting (2024)

Step 1: Brown the Butter: Start by melting the butter in a skillet over medium heat. Let it foam and then watch for those golden brown bits. Set aside to cool to room temperature (this is for the frosting)

Step 2: Mix the Dry Ingredients with oil: In a separate bowl, whisk together the cake flour, brown sugar, sugar, baking powder, baking soda, kosher salt, all the warming spices, and oil. Mixing the dry ingredients in oil

Step 3:Mix the Wet Ingredients: In separate medium bowl, combine the eggs, egg yolk, maple syrup, vegetable oil, vanilla extract, and sour cream. It’s important that these are at room temperature for best results, as they mix more smoothly with the other ingredients.

Step 4: Combine: Pour your wet mixture into the dry ingredients and use a hand mixer to mix on low speed until combined, then mix on medium speed for 30 seconds until smooth.

Step 5: Use a rubber spatula to fold in the grated carrots, crushed pineapple (with juice), and chopped pecans or walnuts. Don’t overmix; you want a thick, luscious cake batter that’s studded with texture.

Step 6: Spray three 8-inch cake pans with nonstick baking spray or line with parchment paper. This will help your cakes release easily after baking and not stick to the bottom of the pan. Bake: Divide the batter evenly among the pans and bake at 350°F for about 22-28 minutes. The cakes are done when a toothpick inserted into the center comes out with just a few crumbs attached. Cool: Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. Cooling on a wire rack helps prevent sogginess.

Step 7: Make the Frosting: Combine the cooled brown butter and melted white chocolate in a stand mixer. Beat on medium speed for about two minutes. Gradually add in the powdered sugar, mixing well after each addition until you have a thick frosting. Finish with Cream Cheese: Once the powdered sugar is fully incorporated, add in the cream cheese, vanilla extract, and a dash of cinnamon. Beat until everything is smooth and fluffy.

Step 8: Layer It Up: Place the first cake layer on a cake stand and level it if needed. Spread an even layer of cream cheese frosting on top, then repeat with the second layer.

Prep Time: 40 minutes mins

Cook Time: 28 minutes mins

Cooling Time 1 hour hr

Total Time: 1 hour hr 8 minutes mins

• ▢ 2 ½ cups Cake Flour
• ▢ 2 tsp Baking Powder
• ▢ ½ tsp Baking Soda
• ▢ ¾ tsp Kosher Salt
• ▢ 1 tbsp Ground Cinnamon
• ▢ 2 tsp Ground Ginger
• ▢ ½ tsp Ground Nutmeg
• ▢ ¼ tsp Ground Cloves
• ▢ 1 ½ cups Brown Sugar
• ▢ ½ cup Sugar
• ▢ 1 cup Vegetable Oil
• ▢ 2 tsp Vanilla Extract
• ▢ ¾ cup Sour Cream
• ▢ 2 ½ cups Carrots (grated)
• ▢ 8 oz Crushed Pineapples (do not drain)
• ▢ 1 cup Pecans (chopped)

White Chocolate Cream Cheese Frosting

• ▢ 1 cup Salted Butter (browned, see instructions)
• ▢ 4 oz White Chocolate
• ▢ 4 cups Powdered Sugar
• ▢ 16 oz Cream Cheese (cold)
• ▢ ½ tsp Cinnamon
• ▢ ¼ tsp Kosher Salt

• Begin by browning the butter for the frosting. This will need to cool so we will start by browning the butter and setting it aside while we prepare thecakebatter. Add 1 cup (2 sticks) of butter to a skillet over medium heat. Allow the butter to melt, then continue to cook until the butter becomes foamy and you begin to see browned bits on top of the foam. Remove from heat and add white chocolate. Gently whisk until the white chocolate is fully melted. (if needed, return the pan to the stove over low heat - be careful NOT to burn the chocolate)

• Pour into a heat safe bowl and set aside. Let the mixture return to room temperature and solidify.

• Preheat the oven to 350 degrees F. In a large bowl, combinecakeflour, baking powder, baking soda, kosher salt, cinnamon, ground ginger, ground cloves, nutmeg, brown sugar, and sugar. Whisk together, then add the vegetable oil. Use an electric hand mixer to mix everything together until a thick paste forms, about 1-2 minutes.

• In a separate bowl, combine eggs, egg yolk, maple syrup, vanilla extract, and sour cream. Whisk together until all ingredients are fully combined. Add the wet ingredients to the rest of the batter. Mix for 1-2 minutes, until a thick batter forms. Fold in gratedcarrots, canned pineapple (with the juice), and chopped pecans.

• Spray 3 8-inchcakepans with nonstick baking spray. Divide the batter equally among the three pans and bake for 22-28 minutes, until a toothpick comes out of the center with just a few crumbs. Allow thecakesto cool in the pan for 10 minutes, then turn over onto a wire rack to cool completely.

• While thecakesare cooling, continue to prepare the frosting. Add the cooled white chocolate/butter mixture to the bowl of a stand mixer fitted with the paddle attachment (it should be the texture of room temperature butter). Beat on medium speed for 2 minutes, then add powdered sugar, 1 cup at a time. After two cups have been added, beat on high speed for 20-30 seconds until the frosting smooths out (it will be very thick).Continue to add the powdered sugar until it's all added.

• Once all of the powdered sugar is added, add vanilla extract, cinnamon, kosher salt, and cream cheese. Continue to mix until fluffy and smooth, about 1 minute.Scrape down the sides of the bowl and continue to mix for 30 seconds.

• Once thecakesare cooled, place one of thecakeson acakestand. Level thecakeif needed. Spread an even layer of cream cheese frosting all around thecakethen place the secondcakeon top. Add an even layer of frosting and repeat with the third layer. Add a thin layer of frosting around thecakeand place into the refrigerator to set for 30 minutes (crumb coat).

• Add the remaining frosting onto thecakeand garnish with additional pecans or walnuts.

• Usefreshly grated carrotsinstead of pre-shredded ones. Pre-shredded carrots are often too dry and lack flavor.
• Mix the batter gently:Overmixing the batter can activate the gluten in the flour, resulting in a dense cake. Stir just until the ingredients are combined.
• Let the cakes cool completely before frosting:Let the cake layers cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Frosting a warm cake is a recipe for disaster!
• Store properly:Store the finished cake in an airtight container to retain its moisture. If making it ahead, wrap the unfrosted layers tightly in plastic wrap and refrigerate or freeze until ready to frost.