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Browned Butter Carrot Cake

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  • Prep 45 min
  • Total 2 hr 15 min
  • Servings 12
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A little technique can take a great carrot cake to a whole new level. We’ll walk you through browning the butter for a proper beurre noisette. Magnifique!
By Betty Crocker Kitchens
Updated Aug 28, 2023
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Ingredients

Cake

  • 1 cup butter
  • 2 cups Gold Medal™ Organic All-Purpose Flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 1/2 cups packed brown sugar
  • 4 eggs
  • 2 cups coarsely shredded peeled carrots
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts

Frosting

  • 2 packages (8 oz each) cream cheese, softened
  • 1/3 cup butter, softened
  • 2 teaspoons vanilla
  • 1 1/2 teaspoons ground cinnamon
  • 2 3/4 cups powdered sugar

Steps

  • 1
    Heat oven to 350°F. Grease bottoms and sides of 3 (8-inch) round pans with shortening; lightly flour.
  • 2
    In 2-quart saucepan, heat butter over medium heat 4 to 5 minutes, stirring frequently, until light golden brown. Pour into 2-cup glass measuring cup; cool 5 minutes.
  • 3
    In medium bowl, mix flour, 2 teaspoons cinnamon, the baking powder, baking soda and salt. In large bowl, beat browned butter, brown sugar and eggs with electric mixer on medium speed until blended. Add flour mixture; beat on medium-high speed until well blended. Stir in carrots, raisins and walnuts. Spoon and spread batter evenly in pans (about 1 1/2 cups batter each).
  • 4
    Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • 5
    Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on medium-high speed until smooth. Beat in vanilla and 1 1/2 teaspoons cinnamon. On low speed, beat in powdered sugar, 1 cup at a time, until frosting is smooth and creamy.
  • 6
    Frost cake, using 3/4 cup between layers, and remaining frosting to cover side and top of cake. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Beurre noisette is the French term for “browned butter,” referring to butter that becomes light hazelnut in color during cooking. The wonderful, unforgettable, one-of-kind flavor has no equal or substitution.
  • tip 2
    If baking three layers but not all three fit in the oven, refrigerate one pan of batter until others are baked, and then bake remaining layer separately.
  • tip 3
    To keep your serving plate clean while frosting the cake, place strips of waxed paper around edge of plate, and remove them after you’ve finished frosting.
  • tip 4
    When browning butter, be sure to watch it carefully, as butter can brown and then burn quickly.

Nutrition

700 Calories, 38g Total Fat, 8g Protein, 79g Total Carbohydrate, 60g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
700
Calories from Fat
350
Total Fat
38g
59%
Saturated Fat
21g
106%
Trans Fat
1 1/2g
Cholesterol
155mg
52%
Sodium
440mg
18%
Potassium
240mg
7%
Total Carbohydrate
79g
26%
Dietary Fiber
2g
7%
Sugars
60g
Protein
8g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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