Get ready to indulge in a slice of heaven with our delectable Carrot Cake with Brown Butter Frosting! This moist and flavorful cake, bursting with the natural sweetness of grated carrots and crushed pineapple, is perfect for any occasion—from birthday celebrations to cozy family gatherings. But what truly sets this recipe apart is the rich, nutty flavor of the brown butter frosting that will leave your taste buds dancing with joy. Trust us, once you try this cake, you’ll be coming back for seconds (and thirds!). Ready to impress your friends and family? Let’s dive into the details of this irresistible recipe!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts (optional)
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring even coverage to prevent sticking.
- In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, and salt. Whisk these dry ingredients together until well blended.
- In a separate bowl, beat vegetable oil and eggs together until smooth and fully incorporated. Add the wet mixture to the dry ingredients and mix until just combined.
- Fold in grated carrots, drained crushed pineapple, and chopped walnuts (if using). Stir gently to distribute ingredients evenly throughout the batter.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula to ensure uniform thickness.
- Bake in the preheated oven for 30-35 minutes. Check doneness by inserting a toothpick into the center - it should come out clean when the cake is fully baked.
- While the cake is baking, prepare the brown butter frosting. In a saucepan, melt unsalted butter over medium heat, cooking until it turns a golden brown color and develops a nutty aroma.
- Remove the browned butter from heat and let it cool slightly. Gradually whisk in powdered sugar and vanilla extract until smooth and creamy.
- Allow the cake to cool completely in the pan for about 1 hour before frosting. The cooled surface will help the frosting adhere better.
- Spread the brown butter frosting evenly over the cooled cake using an offset spatula or knife. For best results, let the frosted cake sit for 15-20 minutes before serving to allow frosting to set.
- Cut into 12 equal servings and garnish with additional chopped walnuts or a light dusting of cinnamon if desired.
Tips
- Prep Ahead: To save time, you can grate the carrots and drain the pineapple a day in advance. This will make the baking process quicker and easier!
- Room Temperature Ingredients: Ensure your eggs and any other refrigerated ingredients are at room temperature before mixing. This helps create a smoother batter and a fluffier cake.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a denser cake texture.
- Check for Doneness: Ovens can vary, so keep an eye on your cake during the last few minutes of baking. A toothpick inserted into the center should come out clean when it's ready.
- Perfect Brown Butter: When browning the butter, watch it closely! It can go from perfectly golden to burnt in seconds. The ideal color is a deep amber with a nutty aroma.
- Cooling Time: Allow the cake to cool completely before frosting. This ensures the frosting won’t melt off and gives you a beautifully layered cake.
- Add a Twist: For an extra touch, consider adding a pinch of nutmeg or a splash of orange juice to the batter for a unique flavor profile.
- Storage: Keep any leftovers covered at room temperature for up to 3 days or in the fridge for up to a week. This cake stays moist and delicious for days!
Nutrition Facts
Calories: 520kcal
Carbohydrates: 65g
Protein: 6g
Fat: 28g
Saturated Fat: 8g
Cholesterol: 85mg
