Brown Butter Carrot Cake
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Handle the Heat · by Tessa Arias★ 4.8 (125)

Brown Butter Carrot Cake

NUTRITION · PER SERVING70M COOK
CAL 55%·PRO 24%
CARBS 136G49% OF CAL
5G FIBER109G SUGAR22G OTHER
FAT 60G49% OF CAL
29G SAT31G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist, warmly spiced carrot cake made with brown butter and topped with cinnamon cream cheese frosting. This bakery-quality recipe is perfect for spring celebrations and special occasions.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 10 tablespoons (142 grams) unsalted butter
  • 2 1/2 cups (318 grams) all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 2 cups (400 grams) firmly packed light brown sugar
  • 3 large eggs, (at room temperature)
  • 1 cup (250 grams) unsweetened applesauce
  • 1 teaspoon vanilla
  • 3 cups (296 grams) finely shredded carrots* ((about 4 medium carrots))
  • 3/4 cup (84 grams) finely chopped walnuts or pecans
  • 24 ounces (680 grams) cream cheese, (completely softened to room temperature)
  • 2 sticks (227 grams) unsalted butter, (completely softened to room temperature)
  • 1 tablespoon vanilla paste or extract
  • 1/4 teaspoon fine sea salt
  • 5 cups (625 grams) powdered sugar, (sifted)
PREP
35M
SODIUM
725MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.