@yeliisu: Brown butter carrot cake 🍰 🥕 Soft, incredibly moist, and packed with warm spices, toasted walnuts, and rich brown butter flavor. Finished with a silky cream cheese frosting that’s the perfect balance of sweet and tangy. Every bite tastes like pure comfort. 🍰 Who’s grabbing the first slice? 🤍 Cake batter ✨ * 2 1/4 cups (510g) unsalted butter, browned * 3 cups (600g) brown sugar * 6 eggs * 3/4 cup (180g) unsweetened applesauce * 3/4 cup (180g) buttermilk * 1 1/2 tsp vanilla * 3 3/4 cups (465g) all-purpose flour * 1 tbsp baking soda * 3/4 tsp salt * 1 1/2 tsp cinnamon * 3/4 tsp nutmeg * 3/4 tsp ground ginger * 4 1/2 cups (540g) shredded carrots * 1 cup (105g) walnuts Cream Cheese Frosting 🧁 * 24 oz cream cheese * 12 tbsp (170g) unsalted butter * 1 tbsp vanilla * 3/4 tsp cinnamon * Pinch of salt * 4 1/2 cups (540g) powdered Brown the butter over medium heat until it smells nutty and has golden brown bits, then let it cool for 10–15 minutes. Preheat your oven to 350°F and grease and line three 8-inch cake pans. In a large bowl, whisk together the browned butter, brown sugar, eggs, applesauce, buttermilk, and vanilla. In another bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Add the dry ingredients to the wet ingredients and mix until just combined, then fold in the shredded carrots and walnuts. Divide the batter evenly between the cake pans and bake for 28–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting. For the frosting, beat the cream cheese and butter until smooth, then mix in the vanilla, cinnamon, and salt. Gradually add the powdered sugar and beat until fluffy. Spread the frosting between each cake layer and over the top and sides. Garnish with chopped walnuts if desired. #brownbutter #carrot #cake #carrotcakerecipe #baking

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Tuesday 14 July 2026 22:56:42 GMT