Not So Basic Carrot Cake

There’s just something about carrot cake… And cream cheese frosting…

Carrot cake + cream cheese frosting = me losing all self control.

Anybody else here know what I’m talking about?

I never get tired of it. Given the opportunity, I would gladly demolish this carrot cake in its entirety in one sitting – and I’m not even exaggerating a little bit.

Basically all I’m trying to say here is never, EVER, leave me alone with a carrot cake – certainly not if you expect to eat a slice. I can’t be held responsible for what happens to it in your absence.

You have been warned.

This recipe came from my mums basic carrot cake recipe – but we are calling it “not so basic” because we elevated it with a couple simple additions; browned butter and toasted walnuts.

After all, how could one go wrong with a super moist, perfectly spiced, tender carrot cake that’s topped with rich, fluffy cream cheese frosting? You can’t. This carrot cake can do no wrong.

Happy Easter friends.

KP xoxo

Not So Basic Brown Butter & Toasted Walnut Carrot Cake

**Notes: I made this cake in a 9×9 pan however, you could definitely divide the batter into two 9 inch circular pans to layer, or even make cupcakes.

You’ll also notice that this cake is made with carrot puree as opposed to just grated carrot. Now I know it’s an extra step, but I swear, it is worth the effort. Once you try making carrot cake with this method you will be hooked! 

Things you need

How to make…

To brown butter…

Place your butter into a medium sauce pan over medium heat to melt. Once melted, kick the heat up to medium high to brown. Your butter will start to hiss and bubble – this is normal. Swirl the butter around in the sauce pan every so often to avoid bits on the bottom from burning. Cook until fragrant and light golden brown.

Immediately remove brown butter from the heat and transfer to a heat-proof bowl and allow to cool completely at room temperature until the butter is firm again.

Cake

Preheat oven to 350F degrees and line a 9×9″ baking pan with parchment paper.

In the bowl of a stand mixer, cream together butter, dark brown sugar and lemon zest until pale and fluffy. Scrape down the sides of your bowl and add in eggs one at a time, scraping down the sides of the bowl after each addition. Add in vanilla and beat on high for two minutes. Mix in carrot puree until combined.

In a small bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Add 1/3 of the dry ingredients to the wet and mix on low until it just starts to come together. Pour in 1/2 of the buttermilk, and mix on low to just combine. Repeat this process one more time, and finish adding the final addition of dry ingredients. Mix on low until batter is smooth, but don’t overmix. Fold in the toasted walnuts with a spatula (if you are adding them).

Pour batter into prepared pan and bake for 30-35 minutes or until the center is set. The top should be a light golden brown and the center should spring back to a light touch.

Remove from the oven and set on a cooling rack to cool for thirty minutes. Turn out onto a cooling rack and allow to cool completely.

Cream Cheese Frosting
Meanwhile, prepare your frosting.

In a large mixing bowl, cream together the butter and the cream cheese until well combined and there are no lumps. Slowly add half of your icing sugar and mix on low speed until well combined. Add in vanilla and  mix until combined. Continue to slowly add in remaining icing sugar and mix on high for 2 minutes until the icing is light and fluffy.

If your icing is too stiff, add in some milk (1 tsp at a time). If your icing is too fluid, add in some more icing sugar (2-3 tbsp at a time).

Dollop cream cheese frosting on top of the cake, and use an offset spatula to spread to the edges. Frost the sides if desired. Sprinkle with toasted walnuts for decoration.

Slice and enjoy!