Emmanuël's Carrot Cake

 

Ingredients

Brown Butter Carrot Cake:

  • 1 cup (226g) salted butter

  • 1/2 cup (120ml) olive oil

  • 2 cups (400g) granulated sugar

  • 3/4 cup (180g) greek yogurt, at room temperature (substitution: sour cream)

  • 4 eggs, at room temperature

  • 1 tbsp (12g) vanilla extract

  • 2 cups (265g) all-purpose flour

  • 2 tsp (8g) baking powder

  • 2 tsp (12g) baking soda

  • 1/2 tsp (3g) salt

  • 2 tsp (6g) cinnamon

  • 1/2 tsp (3g) ground nutmeg

  • 1/2 tsp (3g) ground ginger

  • 3 cups (450g) grated carrots

  • 1 cup (130g) chopped pecans

  • 3/4 cup (70g) shredded coconut, sweetened or unsweetened based on preference

Brown Butter Cream Cheese Frosting:

  • 1/2 cup salted butter, browned and cooled

  • 16oz (2 blocks) cream cheese, softened

  • 4 cups (560g) powdered sugar

  • 1 tbsp (12g) vanilla extract or paste

InstructionsFahrenheitCelsius

Preheat the oven and prepare the cake pans:

  1. Preheat the oven to 350F. Grease two 8” or 9” cake pans with butter, then dust with flour. Line the bottoms with parchment paper rounds. Set aside.

Brown the butter for the cake:

  1. Add the 1 cup of butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5-8 minutes). Remove from the heat and immediately pour into a large bowl. Allow to cool slightly.

Continue making cake batter:

  1. In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.

  2. Once the brown butter has cooled, whisk in the olive oil and sugar.

  3. Add the eggs, one at a time, whisking after each addition until well combined. Then, whisk in the greek yogurt and vanilla.

  4. Add the dry ingredients to the wet, and fold until just combined.

  5. Add the grated carrots, pecans, and coconut. Fold until just combined.

  6. Divide the cake batter evenly among the prepared cake pans, and use a spatula to smooth out the tops.

Bake and cool completely:

  1. Bake at 350F for 30-40 minutes (it may take more or less time depending on the size of the pan and your oven, so keep an eye on them), or until golden and a toothpick inserted into the center comes out clean.

  2. Remove the cakes from the oven. Allow to cool COMPLETELY in the pans before transferring to wire racks. The cakes need to be completely cooled before frosting.

Prepare brown butter cream cheese frosting:

  1. As the cakes cool, prepare the brown butter cream cheese frosting. In a large bowl, beat the cream cheese to smooth. Add the brown butter and beat until light and fluffy. Then, add the powdered sugar and vanilla, and beat until well combined, smooth, and free of lumps.

Assemble and serve:

  1. Using a serrated knife, slice each cake layer in half to get four layers of cake.

  2. Place one cake layer cut side up on a cake stand or platter. Spread ~1/4 of the frosting all over the cake layer, pushing it to the edge. Repeat with the remaining layers.

  3. After the last cake layer is added on top, with an offset spatula, spread the remaining frosting evenly all over the cake (you can reserve some frosting to pipe if desired).

  4. Garnish with any desired toppings (I did more chopped pecans and toasted coconut).

  5. Slice and serve.

  6. Enjoy!

 
 

Tips for Making Brown Butter Carrot Cake with Brown Butter Cream Cheese Frosting:

Tips for Making the Brown Butter Carrot Cake:

  1. Use room temperature ingredients: Ensure your eggs, and Greek yogurt are at room temperature for even mixing and to create a smooth batter.

  2. Brown the butter carefully: When browning the butter for the cake, cook it over medium heat, stirring constantly to avoid burning. You want it to be golden brown with a nutty aroma. Let it cool before adding it to the batter.

  3. Don’t over-mix the batter: Mix the wet and dry ingredients together just until combined. Over-mixing will lead to a denser texture.

  4. Use freshly grated carrots: Freshly grated carrots add moisture and texture, so avoid pre-shredded packaged carrots for the best results.

  5. Bake in two even layers: Split the batter between two pans to create an even layer. This allows the cake to bake more evenly and reduces the risk of over-baking or under-baking.

Tips for Making the Brown Butter Cream Cheese Frosting:

  1. Brown the butter for the frosting as well: Use the same method as you did for the cake to brown the butter for the frosting. Make sure it cools completely before mixing with the cream cheese.

  2. Room temperature cream cheese: Make sure your cream cheese is at room temperature to avoid lumps and to create a smooth frosting.

  3. Whip until fluffy: Whip the butter, cream cheese, and powdered sugar together until light and fluffy. This creates a creamy and airy texture that spreads beautifully on the cake.

  4. Adjust the consistency: If your frosting is too thick, add a tiny bit of milk or heavy cream to reach your desired spreading consistency.

  5. Chill the frosting: If the frosting gets too soft or runny after mixing, chill it in the fridge for about 10-15 minutes before frosting the cake.

Assembly Tips:

  1. Layer evenly: When layering the frosting between cake layers, make sure to spread it evenly with a spatula for a smooth finish.

  2. Top with extra nuts and coconut: After frosting, garnish the top with extra toasted pecans and coconut for extra texture and flavor.

Naomi Hasegawa