The Pioneer Woman Tasty Kitchen
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Carrot Cake with Brown Butter Cream Cheese Frosting

5.00 Mitt(s) 9 Rating(s)9 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 5

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Level: Easy

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Description

A classic cake with a grown-up frosting.

Ingredients

  • FOR THE CAKE:
  • 1 pound Carrots, Finely Grated
  • 3 whole Large Eggs, Room Temperature
  • 2 cups Sugar
  • 1-½ cup Canola Oil
  • ⅓ cups Buttermilk
  • 1-½ teaspoon Vanilla Extract
  • 2 cups All-purpose Flour
  • 1 cup Whole Wheat Flour
  • 1 teaspoon Baking Soda
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ⅛ teaspoons Ground Cloves
  • FOR THE FROSTING:
  • 2 sticks Unsalted Butter, Room Temperature
  • 16 ounces, weight Cream Cheese, Room Temperature
  • 1 teaspoon Vanilla Extract
  • 1 dash Sea Salt
  • 3 cups Powdered Sugar
  • FOR THE GARNISH:
  • ¼ cups Shredded Coconut, Toasted

Preparation

1. For the cake: Preheat oven to 350 F. Line the bottom of two 9″ round cake pans with parchment paper. Whisk together carrots, eggs, sugar, oil, buttermilk, and vanilla extract. Set aside. (To grate carrots, use a grater, VitaMix, or food processor.)
2. In another bowl, whisk together flours, baking soda, baking powder, salt and spices. Stir flour mixture into carrot mixture until well combined.
3. Distribute batter evenly between the pans. Bake for 30-40 minutes or until cake tester comes out clean. Allow cakes to cool completely before icing. To remove cake from pan, loosen edges with an offset spatula and discard parchment paper.
4. For the frosting: Place one stick of butter in a small saucepan. Cook on medium-high heat until butter is browned, about 5 minutes. Pour into a small bowl and refrigerate for 15 minutes to cool.
5. Once cooled, cream together browned butter, the remaining stick of regular butter and cream cheese until smooth. Add vanilla extract and salt. Mix.
6. Add powdered sugar one cup at a time. Mix well between each addition.
7. For the assembly: Place bottom layer of cake on a cake stand, leveling the top if necessary (just use a serrated knife and shave off the rounded top, if needed). Add a layer of icing. Place second cake layer on top, leveling if necessary. Put a thin layer of frosting over the entire cake. Place in refrigerator for 20 minutes to chill. Finish icing the cake by adding another layer of frosting using an offset spatula. Using the back of a spoon, drag circles in the top of the cake for the swirl effect.
8. For the garnish: Sprinkle with toasted coconut if desired.
9. Refrigerate. Serve cake at room temperature.

Cake recipe adapted from Martha Stewart Cupcakes. Frosting inspired by Kitchen Heals Soul.

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9 Reviews

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Avatar of Amye Hook

Amye Hook on 4.22.2014

I just made this recipe for Easter and it was a hit! Instead of cake, I made carrot cupcakes with the toasted coconut on top and they were very good and pretty as well. Thanks for sharing!

Avatar of Helen

Helen on 1.15.2014

I made this cake last Easter! I forgot my review…..anyway, it is VERY good! All my guests loved it and I kept all the leftovers!!!! I will be making this again for sure.

Avatar of Emilia

Emilia on 11.27.2012

First carrot cake I ever made…turned out delicious! I did decrease the frosting to 2/3 what the recipe called for and it was plenty.

Avatar of Anne Adams

Anne Adams on 11.26.2012

I made this cake for Thanksgiving and it was a huge hit. Thank you. I now look like the worlds best Mimi to my grandson, Clayton! That frosting is so good.

Avatar of smalltowngirl

smalltowngirl on 11.19.2012

I tried this recipe out hoping that it would be a Thanksgiving dessert this year…IT IS! I have made so many in the past only to be disappointed with the lack of moisture. This cake was a nice surprise and I have to say the browned butter frosting was delicious!! I personally might add a little crushed pineapple next time. I give it 5 mitts!!

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