Brown Butter Carrot Cake Recipe

Perfect Brown Butter Carrot Cake Recipe Tips How to brown butter for cake: A skillet works better than a saucepan for browning butter

Rating: 4.8/5(96)
Servings: 10
Cuisine: American
Category: Dessert
1. Preheat the oven to 350°F. Thoroughly grease two 8-inch round cake pans and line the bottom with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, vanilla, cinnamon, and salt on medium-high speed until very light, creamy, and smooth. Scrape down the sides and bottom of the bowl as needed. On low speed gradually add in the sugar and beat until creamy.
3. Place one cake layer cut side up on a cake stand or platter. Spread about 1/4 of the frosting all over the cake layer, pushing it out over the edge just slightly. Repeat with the remaining layers. With an offset spatula, spread the remaining frosting evenly all over the cake, smoothing the edges.

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Brown butter hotter than 110°F (43°C) will, conversely, thin the batter, yet produce an otherwise identical cake. Make-Ahead and Storage Under a cake dome or an inverted pot, the frosted cake and carrot roses will keep 24 hours at cool room temperature.

Rating: 4.5/5(2)
Total Time: 3 hrs
Category: Dessert, Cakes, Cake
Calories: 1064 per serving

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Carrot Cake. Preheat oven to 350°F. Spray three 8 inch cake pans with baking non-stick spray. Place an 8 inch parchment circle on the bottom of …

Rating: 4/5(1)
Total Time: 2 hrs 48 mins
Category: Dessert
Calories: 483 per serving
1. Preheat oven to 350°F. Spray three 8 inch cake pans with baking non-stick spray. Place an 8 inch parchment circle on the bottom of the pans and spray again.
2. Set the butter on the counter for 30 minutes. This will get it slightly cold. While waiting, sift the powdered sugar.
3. Place a small amount of frosting on the board you are decorating on. This will act as the glue to keep your cake in place.

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Deselect All. Nonstick baking spray with flour. 1 stick (4 ounces) unsalted butter. 1/4 cup plus 1 tablespoon vegetable oil. 2 cups (200 grams) …

Rating: 5/5(3)
Category: Dessert
Servings: 6-8
Total Time: 3 hrs
1. Preheat the oven to 350 degrees F. Spray an 8 1/2-by-4 1/2-inch loaf pan with the baking spray then line it with parchment.
2. Place the butter in a small saucepan and cook over medium-high heat, stirring occasionally, until deep golden, 3 to 5 minutes. Immediately pour it into a heatproof liquid measuring cup. Add the oil to the brown butter; set aside.
3. Combine the carrots, coconut and nuts in a small bowl and toss to combine; set aside.
4. Whisk together the flour, baking powder, cinnamon, salt, ginger and baking soda in a small bowl; set aside.

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2. Melt butter in saucepan over medium heat. Butter will begin to foam and crackle as it melts. Swirl the pan as it cooks. When crackling subsides, the butter will begin to brown. When butter browns and begins to smell nutty, …

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Heat oven to 350°F. Grease and flour 15x10x1-inch baking pan; set aside. Combine 1 cup melted butter, brown sugar, sugar and eggs in large bowl. Beat …

Rating: 5/5(1)
Calories: 390 per serving
Servings: 20
1. Heat oven to 350°F. Grease and flour 15x10x1-inch baking pan; set aside.
2. Combine 1 cup melted butter, brown sugar, sugar and eggs in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add pineapple and 2 1/2 teaspoons vanilla; continue beating until well mixed. Add flour, cinnamon, baking soda and salt. Beat at low speed until well mixed. Stir in carrots.
3. Pour batter into prepared pan. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely.
4. Meanwhile, melt 3/4 cup butter in 2-quart heavy saucepan over medium heat. Cook, stirring constantly, 3-4 minutes or until butter just begins to turn golden brown. Watch closely. Immediately remove from heat; cool 5 minutes. Stir in powdered sugar, vanilla and enough milk for desired frosting consistency. Frost cooled cake.

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Transfer brown butter to a bowl to cool. Combine flour, baking powder, salt, cinnamon and nutmeg in a medium bowl. Whisk together and set …

Reviews: 2
Category: Cake, Dessert, Fika
Cuisine: Nordic, Scandinavian
Total Time: 1 hr
1. Preheat oven to 350 degrees. Grease and flour an 8 inch square cake pan.
2. Place butter in a medium skillet (preferably not nonstick or cast iron so that you can more easily see the color change) and heat over medium low heat, swirling the pan frequently. Once the butter has melted, continue to cook over medium low swirling the pan frequently until the butter has a nutty aroma and is golden brown in color. Don’t walk away from the stove! Brown butter can go from perfect to burnt in a matter of seconds. Transfer brown butter to a bowl to cool.
3. Combine flour, baking powder, salt, cinnamon and nutmeg in a medium bowl. Whisk together and set aside.
4. Combine eggs, brown sugar and granulated sugar in a large bowl and whisk until fully combined and no lumps of sugar remain. Slowly whisk in oil followed by cooled brown butter and vanilla extract. Keep whisking until the mixture is emulsified and cohesive.

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With the cake layers done, I moved on to the frosting. Inspired by a few recipes, including those from Jocelyn Delk Adams and Saffitz, brown

Servings: 14-16
Total Time: 2 hrs 30 mins

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Instructions. Heat oven to 350°F. Grease and flour three 8-inch or two 9-inch round cake pans (or spray with baking spray); line bottoms of pans …

Rating: 4.5/5(4)
Category: Dessert
Cuisine: American
Calories: 668 per serving

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Whisk eggs, granulated sugar, and brown sugar in a large bowl until sugars have dissolved and mixture is frothy. Continue to whisk while slowly drizzling in the brown butter until thoroughly combined and emulsified. Whisk in flour mixture until just incorporated. 5. Stir shredded carrots and beets into batter. Add walnuts and stir to combine. 6.

Estimated Reading Time: 1 min

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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 …

Rating: 5/5(1)
Category: Dessert
Servings: 12
Total Time: 2 hrs 15 mins
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.

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Carrot Cake. Heat oven to 350ºF. Butter and flour a 9-by-3-inch round cake pan. Line the bottom with parchment paper. Set aside. Put the carrots in a large mixing bowl and set aside. Put the …

Rating: 4.3/5(38)
Estimated Reading Time: 2 mins
Category: Sweets
Total Time: 2 hrs 50 mins
1. Heat oven to 350ºF. Butter and flour a 9-by-3-inch round cake pan. Line the bottom with parchment paper. Set aside.
2. In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition.

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Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake.

Rating: 5/5
Category: Cake Recipes
1. Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
2. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.
3. Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
4. Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour before serving.

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instructions. Preheat the oven to 350 F. In a large bowl, add the olive oil, brown sugar, eggs, greek yogurt, and vanilla. Whisk until smooth. In a separate bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. Mix until well combined. Pour the dry ingredients into the wet ingredients bowl.

Servings: 10
Total Time: 1 hr 10 mins
Category: Breakfast, Dessert, Snack

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In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg. In a medium bowl, whisk together eggs, vanilla …

Rating: 5/5(4)
Estimated Reading Time: 6 mins
1. Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour a 9×5-inch loaf pan and set aside.
2. Melt butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning. Set aside to cool.
3. In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg.
4. In a medium bowl, whisk together eggs, vanilla extract, and buttermilk. Stir in the grated carrots. When butter has cooled, whisk in the browned butter.

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Take brown butter out of the refrigerator and bring back to room temperature or until softened enough to whip. . In a mixer fitted with a paddle attachment, add browned butter and whip on medium speed for 5 minutes until light and fluffy. . Add confectioners’ sugar 1 cup at a time and mix until combined.

Servings: 15
Total Time: 30 mins

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How do you make a homemade carrot cake?

Instructions

  • Preheat the oven to 350 degrees.
  • In a large bowl, whisk together your sugars, oil, and crushed pineapple until well combined.
  • Add in the eggs and stir until just combined.
  • Dump in the cinnamon, nutmeg, baking powder, baking soda, salt, and flour. ...
  • Fold in your grated carrots.
  • Pour mixture into a greased 9x13 pan.

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The best carrot cake for afternoon tea

  1. WINNER: M&S Carrot Cake. A clear winner for its moist, gently spiced, warming vanilla sponge and juicy raisins, perfectly balanced by the indulgent thick cream cheese frosting.
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How to make homemade carrot cake?

for Carrot Cake: preheat oven to 350 degrees F. Grease and flour 8-inch or 9-inch cake pan. Set aside. In a large bowl, using an electric mixer, whisk sugars, oil, applesauce, eggs and vanilla until well combined. Add baking powder, baking soda, cinnamon, ginger, nutmeg and salt and continue whisking until incorporated.

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  • Prepare your baking pans. ...
  • Heat the oven to 170°C or 338°F.
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