Description
A tender, moist carrot cake infused with warm spices and topped with a rich brown butter cream cheese frosting, offering a perfect balance of sweetness and spice.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup unsalted butter
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup brown butter (melted and cooled)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat in eggs one at a time, then add vanilla extract.
- Gradually mix in sour cream until smooth.
- Fold in grated carrots and crushed pineapple.
- Pour batter into prepared cake pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool completely on a wire rack.
- Meanwhile, prepare the frosting: melt butter and cook until browned to make brown butter. Let it cool slightly.
- In a bowl, beat softened cream cheese until smooth. Mix in powdered sugar and browned butter until well combined.
- Spread the frosting evenly over the cooled cake.
Notes
Ensure the cake is completely cooled before frosting to prevent melting. For extra flavor, add a pinch of cinnamon to the frosting. You can also decorate with chopped nuts or additional grated carrots.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Dessert
- Cuisine: American
Keywords: moist carrot cake with frosting, easy recipes
