Browned Butter Carrot Cake

browned butter carrot cake Dessert
Browned Butter Carrot Cake
  • Prep 45 min
  • Total 2 hr 15 min
  • Servings 12

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! MORE+ LESS-

Updated October 2, 2018



cup butter
cups Immaculate Baking Co.™ organic all-purpose flour
teaspoons ground cinnamon
teaspoons baking powder
teaspoon baking soda
teaspoon fine sea salt
1 1/2
cups packed brown sugar
cups coarsely shredded peeled carrots
cup raisins
cup chopped walnuts


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


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  • 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.

Expert Tips

  • 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.
  • 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.
  • 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.
  • When browning butter, be sure to watch it carefully, as butter can brown and then burn quickly.

Nutrition Information

No nutrition information available for this recipe

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