Mini Carrot Cake with Brown Butter Cream Cheese Frosting
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A Cozy Kitchen · by Adrianna Adarme★ 5.0 (94)

Mini Carrot Cake with Brown Butter Cream Cheese Frosting

NUTRITION · PER SERVING57M COOK
CAL 62%·PRO 30%
CARBS 134G44% OF CAL
7G FIBER101G SUGAR26G OTHER
FAT 74G54% OF CAL
29G SAT45G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Small-batch carrot cake studded with walnuts and warm spices, topped with brown butter cream cheese frosting. Elegant and indulgent.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground ginger
  • 1/4 cup unsalted butter (at room temperature)
  • 1/4 cup neutral oil ((such as avocado, grape seed oil or vegetable oil))
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/3 cup buttermilk (shaken)
  • 1 1/4 cups grated carrots
  • 3/4 cup roughly chopped walnuts
  • 6 tablespoons unsalted butter (cubed)
  • 5 ounces cream cheese (at room temperature)
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt
  • 1 1/2 cups + 6 tablespoons powdered sugar (divided)
  • 2 teaspoons heavy cream
PREP
15M
SODIUM
851MG
ESTIMATE
COMPLETE

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