Salted Caramel Mini Carrot Cakes with Brown Butter Cream Cheese Frosting 🥕🧡 - Makes 12 mini 7.5 cm (3inch) mini cakes or 24 regular cupcakes) / Ingredients: For the brown butter: - 200g unsalted butter, cubed up (1 cup + 2 tablespoons) For the mini cakes: - 4 large eggs - 250g dark brown sugar (1 cup + 2 tablespoons) - 100g granulated sugar (1/2 cup) - 235g sunflower oil, or any other neutral oil (1 cup + 2 teaspoons) - 180g heavy cream (32% fat) (3/4 cup) - 1/2 teaspoon vanilla bean powder or vanilla bean paste - 2 teaspoons ground cinnamon - A pinch of salt - 280g all purpose flour (2 cup + 1/4 cup) - 8g baking powder (1 teaspoon + 1/2 teaspoon) - 220g finely shredded carrots (2 cups + 1/3 cup) - 70g toasted walnuts, chopped up (2/3 cup) For the frosting: - 170g brown butter, at room temperature (3/4 cup) - 250g powdered sugar (2 cups + 1 tablespoon) / add more if you prefer a sweeter frosting - 500g cream cheese (2 cups + 1/4 cup) - 150g whipping cream (2/3 cup) - 1 tablespoon vanilla bean paste or vanilla bean powder For the filling: - Homemade or store bought Salted Caramel. *Note: If you’re using homemade caramel sauce, make sure to prepare it a day in advance. You can find my salted caramel sauce recipe on the blog. Instructions: 1. If you’re using homemade caramel sauce, make sure to prepare it a day in advance. You can find my salted caramel sauce recipe on the blog. 2. Start by making the brown butter. 3. Place the cubed butter in a small saucepan over medium heat. 4. Let it melt, then stir continuously and let it simmer until the milk solids start turning brown. Be careful not to burn it! 5. Once ready, transfer it to a bowl and place it in the fridge to cool. 6. Preheat your oven to 180°C and grease 12 mini cake pans (7.5 cm / 3 inches) with butter. 7. In a large bowl, whisk together the eggs, brown sugar and granulated sugar. 8. Mix in the oil and heavy cream. 9. Sift in the flour, baking powder, cinnamon, vanilla bean powder and salt. Mix until just combined. 10. Lastly, fold in the shredded carrots and toasted walnuts. 11. For mini cakes, use a large scoop and place two scoops of batter into each pan, this way you’ll get 12 mini cakes. 12. If you’re making cupcakes instead, use one large scoop per liner for 24 regular cupcakes. 13. Bake mini cakes for 20-22 minutes, or cupcakes for about 18 minutes. 14. Let them cool completely before frosting and filling with caramel. 15. Once the cakes are cooled, make the frosting. 16. In a stand mixer, whip the room temperature brown butter and powdered sugar on high for 5-8 minutes until the color turns pale. 17. Add the cream cheese and vanilla bean paste, mixing on low for about a minute. 18. Finally, add the whipping cream and beat on medium until you get a thick, pipeable frosting. 19. When the cakes are completely cooled, cut out a small center, fill with caramel and frost with the brown butter cream cheese frosting. 20. For more tips and tricks, check out my blog! #carrotcake #cakerecipe #baking #baketok #asmrsounds - @welcometoangieskitchen