Brown Butter Carrot Cake Recipe

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Listing Results Brown Butter Carrot Cake Recipe

Just Now 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 …

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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6 hours ago 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 …

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1 hours ago Perfect Brown Butter Carrot Cake Recipe Tips How to brown butter for cake: A skillet works better than a saucepan for browning butter because there’s more surface area for the brown

Rating: 4.8/5(93)
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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7 hours ago Directions. 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. Place the butter in a …

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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1 hours ago 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 at medium …

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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6 hours ago 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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3 hours ago 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, remove pan from heat and transfer to small bowl to stop butter from overcooking and burning. Set aside to cool. 3.

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7 hours ago 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 with parchment paper. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, ginger, nutmeg, …

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

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4 hours ago 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 the pans and spray again. Heat a frying pan …

Reviews: 2
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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4 hours ago In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg. In a medium bowl, whisk together eggs, vanilla extract, and buttermilk. Stir in the grated …

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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2 hours ago Transfer onto a wire rack and cool completely, about 30 minutes. Step 7. While cake is cooling, repeat step 1 to brown butter for the frosting. Let cool to room temperature, about 15 …

Rating: 5/5(3)
Total Time: 1 hr 45 mins
Category: Desserts, Cakes, Sheet Cake Recipes
Calories: 298 per serving
1. Place butter in a light-colored saucepan over medium heat. Cook, swirling the pan constantly, until butter is bubbling, smells nutty, and browned bits begin to form on the bottom of the pan, 5 to 10 minutes. Immediately remove from heat and pour butter into a heat-safe bowl. Allow brown butter to cool to room temperature, about 15 minutes.
2. Preheat the oven to 325 degrees F (165 degrees C). Grease a 12x16-inch pan and line with parchment paper.
3. Whisk together flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt in a bowl.
4. Beat cooled brown butter and brown sugar in a large bowl with an electric mixer on medium speed until well combined. Beat in eggs, one at a time, mixing well after each addition, until mixture is light and fluffy. Mix in vanilla. Pour in 1/2 of the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined.

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3 hours ago 3 cups shredded carrots. Pre-heat oven to 350 degrees. Grease and flour two 8-inch cake pans as set aside. Whisk together the all-purpose flour, almond flour …

Estimated Reading Time: 7 mins

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1 hours ago 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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5 hours ago Make the cake: Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the …

Rating: 4.9/5(280)
Category: Dessert
Servings: 10
Total Time: 3 hrs 30 mins
1. Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7-8 minutes. Remove from the oven and allow to cool for 10-15 minutes.
2. Turn the oven up to 350°F (177°C). Grease two or three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
3. Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup of the toasted pecans. (The rest of the pecans are for garnish.)
4. Pour/spoon the batter evenly into the cake pans. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

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3 hours ago The icing recipe here deserves 10/5 stars. It was absolutely amazing, with the brown butter complementing the cream cheese. I doubled the cake recipe and made 12 cupcakes and the …

Rating: 5/5(7)
Category: Cake, Dessert
Cuisine: American
Total Time: 55 mins
1. Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Generously spray a 6 inch cake pan with a flour based baking spray or grease and flour. If you choose, you can also add a 6 inch parchment paper circle to the bottom of the pan, and to the outside, a cake baking strip. Set to the side.
2. In a medium-size (light colored recommended) saucepan melt the unsalted butter over medium heat. Continue to stir as the butter begins to bubble and foam, then subsides. This is the water evaporating from the butter. Continue to heat until the butter turns a light color brown and has a nutty aromatic flavor. From start to finish this step will take roughly 7-8 minutes.

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9 hours ago In a bowl, combine the first five ingredients; beat until smooth. Combine flour, cinnamon, baking soda, orange zest and salt; add to buttermilk mixture and mix well. Stir in carrots, coconut, nuts and …

1. In a bowl, combine the first five ingredients; beat until smooth.
2. Combine flour, cinnamon, baking soda, orange zest and salt; add to buttermilk mixture and mix well.
3. Stir in carrots, coconut, nuts and pineapple.
4. Pour into three greased and floured 9-in. round baking pans.

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2 hours ago Make the cake layers: Position a rack in the middle of the oven and preheat to 350 degrees. In a liquid measuring cup, combine the buttermilk, fresh ginger and vanilla.

Rating: 3.7/5(22)
Servings: 14
Is Accessible For Free: True
Calories: 549 per serving

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Just Now 4. 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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2 hours ago Weigh or lightly spoon flour into dry measuring cups; level with a knife. Whisk together flour, baking powder, cinnamon, salt, and cloves. Place browned butter, granulated sugar, oil, and 1 …

Servings: 16
Calories: 298 per serving
Total Time: 1 hr 30 mins
1. Preheat oven to 350°F. Melt butter in a small saucepan over medium; continue cooking until butter is browned and very fragrant, about 4 minutes.
2. Cool to room temperature. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
3. Whisk together flour, baking powder, cinnamon, salt, and cloves.
4. Place browned butter, granulated sugar, oil, and 1 teaspoon vanilla in a large bowl; beat with an electric mixer on medium speed until well blended, about 2 minutes.

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1 hours ago For the purpose of the recipe flow, all the cake recipe will be first, followed by the buttercream and candied carrot roses. Timing: cake baking - 3 hours (1 hour active time if you have 3 cake pans to bake at once) buttercream - 2 hours (45 min active time) carrot roses - 30 min assembly - …

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7 hours ago Preheat the oven to 350 degrees F. Butter two 8-inch cake pans. Line the bottoms of the pans with parchment paper. Sprinkle the bottoms and sides with flour and tilt to cover evenly. Tap out …

Rating: 4.9/5(7)
Total Time: 1 hr 10 mins
Category: Dessert
Calories: 564 per serving
1. Preheat the oven to 350 degrees F. Butter two 8-inch cake pans. Line the bottoms of the pans with parchment paper. Sprinkle the bottoms and sides with flour and tilt to cover evenly. Tap out the excess flour.
2. Melt the butter in a medium saucepan over medium heat. Keep cooking, swirling the pan frequently until the foam begins to subside, brown bits start collecting on the bottom, and the butter starts to smell nutty. Keep a close eye on it, as it can burn quickly.

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Just Now Unlike many other recipes, mine makes use of brown butter instead of oil, a simple swap that layers in some toasty toffee flavors while keeping the cake as moist and rich as those made with oil. To play off the nutty flavors of brown butter and toasted pecans, I also …

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2 hours ago Add the Heilala Vanilla Bean Paste and mix until combined. In a medium bowl, combine the all-purpose flour, whole wheat flour, salt, cinnamon, cardamom, ginger, and baking soda. Add to …

Servings: 1
Estimated Reading Time: 7 mins
1. CARROT SHEET CAKE Preheat the oven to 350°f / 180°c. Grease a 9”x13” (22x33cm) baking pan, and line with parchment paper (I like to cut a piece slightly bigger than my pan, then cut a slit in each corner which form ‘tabs’ and allow you to fold the parchment into the corners nicely). In the bowl of a stand mixer fitted with the paddle attachment, combine the raw sugar, neutral oil, cooled brown butter, and eggs, and mix on medium speed until well combined and slightly lightened in colour, 2-3 minutes. Add the Heilala Vanilla Vean Paste and mix until combined.
2. In a medium bowl, combine the all-purpose flour, whole wheat flour, salt, cinnamon, cardamom, ginger, and baking soda. Add to the mixer and mix until just combined. Add the carrots and walnuts and mix on low until just combined. Transfer to the pan, and bake for 45 minutes, or until a skewer inserted into the centre comes out clean. Cool completely in the pan on a wire rack.
3. VANILLA BEAN CREAM CHEESE GERMAN BUTTERCREAM In a bowl, whisk together the sugar and corn starch, then add the egg, egg yolk and salt, and whisk together well. In a medium non-stick saucepan, heat the milk and Heilala Vanilla Bean Paste to just shy of a simmer. Remove from the heat. Using one hand to whisk constantly, pour half of the hot milk mixture into the egg mixture. This helps to temper the eggs and stop them from scrambling. Whisk until incorporated, and then pour the whole lot back into the saucepan. Heat the milk and egg mixture over medium heat, whisking constantly, until it begins to bubble. It will thicken quickly. Once it has thickened, cook for one minute, then remove from the heat. Pour into a shallow dish or bowl of a stand mixer and press some plastic wrap over the surface to avoid a skin from forming. Refrigerate until cold. If you are in a hurry, you can speed up this process by placing the custard mixture into a bowl, and placing the bowl into an ice bath, stirring
4. Fit your mixer with the whisk attachment. Whip the custard mixture on medium until creamy and lump-free. Begin adding the butter, a few cubes at a time, until fully incorporated. Add in the cream cheese, and whip until smooth, then whip for a further 2-3 minutes until light and fluffy. Switch to the paddle attachment and beat on low for 3-4 minutes to help remove any big air bubbles.

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Just Now Cake. Preheat oven to 350 and grease and line 2, 8 or 9 inch round cake pans with parchment paper. In a medium bowl, whisk bake mix, cinnamon and allspice. In second medium bowl, whisk vanilla, egg, water, Brown Swerve, oil and apple sauce until well combined. Add …

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8 hours ago Steps. Heat oven to 350°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. In small bowl, mix flour, cinnamon, baking powder, baking soda …

Rating: 5/5(4)
Category: Dessert
Servings: 24
Total Time: 2 hrs 20 mins
1. Heat oven to 350°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. In small bowl, mix flour, cinnamon, baking powder, baking soda and salt; set aside.
2. In large bowl, beat eggs, brown sugar and oil with whisk until well blended. Beat in flour mixture until batter is smooth. Stir in carrots and walnuts. Spread batter evenly in pan. Tap pan on counter 2 or 3 times to eliminate air bubbles from batter.
3. Bake cake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4. In 1-quart saucepan, heat butter over medium heat 5 to 8 minutes, stirring frequently, until light golden brown. Watch carefully because butter can brown and then burn quickly. Remove from heat. Pour into large bowl; cool 15 minutes.

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1 hours ago Whoa. Take the dessert to the next level with this frosting recipe, which is more than worth the effort it requires: You’ll carefully brown six tablespoons of butter in a skillet, let it cool to …

Rating: 5/5(116)
Calories: 350 per serving
1. Heat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners. Combine the flour, cinnamon, ginger, baking powder, and salt in a medium bowl.
2. Combine the buttermilk, vegetable oil, sugar, egg, egg yolks, vanilla, and carrot in a large bowl. Fold the dry ingredients into the wet ingredients.
3. Divide the batter evenly between the liners. Bake until a toothpick inserted into the center of the cupcakes come out with just a few moist crumbs, 22 to 25 minutes. Transfer the cupcakes to a rack to cool completely.
4. Prepare the frosting: Add the butter to a skillet over medium-high heat and cook, stirring constantly, until golden, 4 to 5 minutes. Transfer to a bowl and let cool to room temperature.

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5 hours ago Mini Carrot Cake with Brown Butter Cream Cheese Frosting is the perfect small batch dessert for Easter and spring time! This cake is super flavorful: studded with chopped walnuts, …

Rating: 5/5(25)
Total Time: 57 mins
Category: Dessert
Calories: 243 per serving
1. Preheat oven to 350 degrees F. Grease a 8x8-inch baking pan. I also like to line my baking pan with a parchment just to make sure nothing sticks.
2. Cube up butter. In a small saucepan, set over medium heat, add the cubed butter. Once it’s melted, it will begin to foam up and bubble a bit. Allow it to cook until you begin to see lightly browned specks beginning to form. Give it a stir and cook until it’s browned. You should also start to smell its nutty aroma. Pour it in a freezer-safe bowl and stir to cool it down.
3. Scoop out two tablespoons of frosting and add it to a small bowl. Repeat this with another two tablespoons of frosting. You'll have two bowls of frosting.
4. Pour all of the frosting on the cooled sheet cake and spread it around, creating cute swoops as you go.

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5 hours ago For the Carrot Cake: Position oven rack to the middle. Preheat oven to 350° F (177°C). Grease the bottom and sides of a 9x13-inch rectangular cake pan with non-stick cooking spray. Set …

Servings: 12
Total Time: 4 hrs 15 mins
Category: Cakes
Calories: 573 per serving
1. Position oven rack to the middle. Preheat oven to 350° F (177°C). Grease the bottom and sides of a 9x13-inch rectangular cake pan with non-stick cooking spray. Set aside.
2. In a large bowl, add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Whisk to combine. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a whisk or hand mixer), add the oil and both sugars. Mix on medium-high speed until combined.
4. Add the applesauce and sour cream and continue to mix until completely combined.

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7 hours ago This Amazing Carrot Cake is perfect for Easter or year round!! Made incredibly delicious and moist with fresh carrots, pineapple, a blend of warm spices and a homemade brown butter

Rating: 4.4/5(190)
Total Time: 1 hr 5 mins
Category: Dessert
Calories: 511 per serving
1. Preheat oven to 350 degrees.
2. In a small saucepan, add butter and melt over medium heat. Once the butter has fully melted, a white foam will begin to appear over the top of the butter.

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4 hours ago For the frosting: Place one stick of butter in a small saucepan. Cook on medium-high heat until butter is browned, about 5 minutes. Pour into a small bowl …

Rating: 5/5(9)

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1 hours ago In a separate bowl, whisk together the melted coconut oil, brown sugar, granulated sugar, eggs, apple sauce, and vanilla. Pour wet ingredients into dry ingredients and stir until just combined, …

Rating: 5/5(2)
Category: Dessert
Cuisine: American
Total Time: 1 hr 10 mins
1. Preheat oven to 400°F. Place pecans on a parchment-lined baking sheet in a single layer. Bake for 7-10 minutes until fragrant, before the pecans get dark. Allow pecans to cool before chopping. Set aside.
2. Melt unsalted butter in a saucepan over medium heat until the butter gets a tint of brown, not too dark, about 10 minutes. It will smell nutty and delicious! Pour into a heat-safe bowl, and cover at room temp to solidify.
3. Shred whole carrots using a box grater or food processor using the smaller, finer holes. Make sure to shred at home because pre-shredded carrots are generally dried out, and we need the moisture of the freshly shredded carrots for the cake.
4. Preheat the oven to 350°F. Grease three 9″ round cake pans and line with parchment paper. I like to cut circles of parchment to fit snug at the bottom. Grease again over the parchment and on the sides. (If you would like to make this recipe as cupcakes, a loaf, or a bundt, see the Notes section at the bottom.)

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2 hours ago Tagged with → birthday • brown buttercakecarrot cake • celebrate • cream cheese • decorate • dream • frosting • recipe • swirl • toasted coconut • whole wheat flour This blog is made …

Estimated Reading Time: 4 mins
1. Preheat oven to 350°. Line two 9″ round cake pans with parchment paper. Whisk together carrots, eggs, sugar, oil, buttermilk, and vanilla extract. (To grate carrots, use grater, VitaMix, or foor processor.)
2. In another bowl, whisk together flour, baking soda, baking powder, salt, and spices. Stir flour mixture into carrot mixture until well combined.
3. Distribute batter evenly between the pans. Bake for 30-40 minutes or until cake tester comes out clean. Allow cakes to cool completely before icing. To remove cake from pan, loosen edges with an offset spatula and discard parchment paper.
4. Place one stick of butter in a small saucepan. Cook on medium-high heat until butter is browned, about 5 minutes. Pour into small bowl and refrigerate for 15 minutes to cool.

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3 hours ago Scrape the browned bits off of the bottom of the pan with a wooden spoon and immediately pour into the slow cooker. Add carrots, salt, brown sugar and thyme. Season with salt …

Rating: 5/5(2)
Category: Side Dish
1. Melt butter in a medium skillet over medium heat until it begins to brown.
2. It will smell nutty and begin to foam. Scrape the browned bits off of the bottom of the pan with a wooden spoon and immediately pour into the slow cooker.
3. Add carrots, salt, brown sugar and thyme.
4. Season with salt and toss to combine. Cook on high for 3 hours, or until tender.

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5 hours ago Line 9×5 loaf pan with parchment paper, leaving 1-2 in. overhang on the sides. Preheat oven to 350F. Whisk together both flours, baking powder, baking soda, salt and chai spice. Set aside. …

Rating: 5/5(22)
Category: Dessert, Snack
Cuisine: American
Total Time: 1 hr 45 mins
1. Line 9×5 loaf pan with parchment paper, leaving 1-2 in. overhang on the sides. Preheat oven to 350F. Whisk together both flours, baking powder, baking soda, salt and chai spice. Set aside.
2. Make brown butter while the carrot loaf is baking. It will need 45-60 minutes to cool enough to become the texture of softened butter. To make the brown butter, melt butter in a clear heavy bottom sauce pan. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into clean bowl, skim the foam from the top and cool.

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9 hours ago My carrot cake recipe is extremely moist, due in part to the use of vegetable oil in it. Using oil (whether vegetable, canola, olive, or coconut) instead of …

1. Preheat oven to 350 degrees F. Line the bottoms of three 6-inch cake pans with parchment paper, then spray with nonstick spray. (This cake can also be made larger in 8-inch pans, the layers will just be thinner.)
2. Add all ingredients except rum to a small saucepan set over medium-high heat. Bring them to a boil, stirring often, 4-5 minutes until combined. Remove from heat and stir in rum. Set aside to cool briefly before pouring over cakes.
3. Add butter to a medium mixing bowl. Using an electric mixer fitted with a whisk attachment, whip 3-4 minutes until pale and fluffy. Add cream cheese and whip and additional 3-4 minutes.

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7 hours ago Directions. Prepare cake: Preheat oven to 350 degrees F. Lightly grease 8 1/2"-x-4 1/2" loaf pan. Line with parchment paper, leaving enough overhang to use as handles, then grease paper. …

Servings: 12
Estimated Reading Time: 2 mins
Category: Dessert
Total Time: 30 mins
1. Prepare cake: Preheat oven to 350 degrees F.
2. Lightly grease 8 1/2"-x-4 1/2" loaf pan.
3. Line with parchment paper, leaving enough overhang to use as handles, then grease paper.
4. In a large bowl, whisk together both flours, baking powder, baking soda, cinnamon, cardamom, and salt.

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7 hours ago Pour into a buttered 13 by 9-inch baking dish and spread into an even layer. Bake in preheated oven 30 - 32 minutes, or until toothpick inserted into center comes out clean. Remove from …

Rating: 5/5(2)
Total Time: 1 hr 10 mins
Category: Dessert
Calories: 303 per serving
1. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg for 30 seconds, set aside. In a separate mixing bowl, using a wooden spoon, blend together brown sugar, granulated sugar, vegetable oil and applesauce until smooth.
2. Add in eggs and vanilla extract and mix until well combined. Pour in half of the dry ingredients and mix just until combined, then add remaining dry ingredients and mix just until combined. Fold in grated carrots. Pour into a buttered 13 by 9-inch baking dish and spread into an even layer.
3. Bake in preheated oven 30 - 32 minutes, or until toothpick inserted into center comes out clean. Remove from oven and allow to cool completely before frosting with Brown Butter Cream Cheese Frosting. Cut into bars and store in an airtight container.
4. FOR THE FROSTING: Brown butter in a small saucepan over medium heat (careful not to burn).

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5 hours ago Make the brown butter frosting. In a bowl, add cooled brown butter, powdered sugar, vanilla, and milk. Mix for about 3 minutes until well combined. Frost the carrot cupcakes. Once the …

Rating: 4.8/5(4)
Total Time: 30 mins
Category: Dessert
Calories: 384 per serving
1. Preheat the oven to 350ºF. Line a muffin pan with cupcake liners. Set aside.
2. In a bowl, whisk oil, applesauce, eggs, milk, vanilla, and carrots. Mix together until well combined. Slowly whisk in flour, sugars, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix until all is well combined.
3. Divide the mixture into the 12 cup muffin pan. Bake for 20 minutes or until the toothpick comes out clean.
4. In the meantime, make the brown butter frosting. In a saucepan, melt butter at medium heat for about 3-4 minutes, until the butter foams and little brown specks appear. Be careful not let it burn!

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8 hours ago Make the carrot cake: In a large bowl with a handheld or stand mixer fitted with a paddle attachment on medium speed, combine the brown sugar and oil. Beat in the yogurt until fully …

Rating: 4.9/5(23)
Category: Cake
Servings: 8
Total Time: 3 hrs
1. Preheat oven to 350°F (177°C). Spray 9 or 10inch springform pan with nonstick cooking spray. I do not recommend a regular circle or square pan, as the cake may rise above. Set aside.
2. Set out the cream cheese for the frosting so it may soften as you make the cake batter.
3. In a large bowl with a handheld or stand mixer fitted with a paddle attachment on medium speed, combine the brown sugar and oil. Beat in the yogurt until fully combined – about 60 seconds. Mixture will be gritty and thick. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. Set aside.
4. In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone – do not overmix. Fold in the finely shredded carrots and pecan pieces. Pour or spoon batter into prepared springform pan.

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7 hours ago For the cake: Preheat the oven to 350°F (180°C). Grease and flour a 9×5-inch (23×13 cm) loaf pan and set aside. For the brown better, melt butter in a saucepan over medium heat. …

Rating: 5/5(1)
Category: Cakes And Pies
Cuisine: American Recipes
Total Time: 1 hr 20 mins
1. Preheat the oven to 350°F (180°C). Grease and flour a 9×5-inch (23×13 cm) loaf pan and set aside.
2. In a medium bowl stir together cream cheese and butter. Add powdered sugar and salt. Whisk in 2 Tablespoons of cream, adding more if necessary. The frosting should be thick and spreadable.

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5 hours ago Brown Butter Oatmeal Carrot Cake Sandwich Cookies Things you need… Carrot Cake Oatmeal Cookies 1 cup brown butter, room temp. * (directions on how to brown butter below) 1 1/2 cups packed dark brown sugar 1 egg, room temp 2 tsp pure vanilla extract 1 cup shredded coconut 1/2 cup packed, finely grated carrot 1 1/2 cups all purpose flour

Estimated Reading Time: 7 mins

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9 hours ago Very slowly pour the brown butter into the eggs, while whisking until fully incorporated, then whisk in the brown sugar, vanilla and milk. Add the dry ingredients and stir to combine, then stir …

Rating: 5/5(5)
Category: Brunch, Dessert, Food And Drink
Cuisine: Canadian, North American
Calories: 363 per serving
1. No. 1 | Preheat oven to 350°F.
2. No. 2 | Place at least 1 1/2 cups of butter in your pan and heat on medium-high. Once it has melted and starts to bubble, begin stirring. The butter will foam up and start to darken slightly, about 5 minutes. Lower heat to medium, continuing to stir and scraping any milk solids from the bottom of the pan. Once the foaming subsides and the solids at the bottom of the pan become deep brown, remove from heat and transfer to a jar to cool slightly, scraping all the milk solids into the jar.
3. No. 3 | In a small bowl, mix together the flour, cinnamon, baking soda, baking powder and salt.
4. No. 4 | In a larger bowl, beat the eggs. Very slowly pour the brown butter into the eggs, while whisking until fully incorporated, then whisk in the brown sugar, vanilla and milk. Add the dry ingredients and stir to combine, then stir in the grated carrots.

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1 hours ago Grease bottom and side of 12-cup fluted tube cake pan or 10-inch angel food (tube cake) pan with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat 1 1/2 cups brown sugar, the granulated sugar and softened butter

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1 hours ago In a medium mixing bowl, whisk together the flour, chai spice, baking soda and salt. Set aside. Cream the brown butter and sugars together on medium speed until well combined, about 1-2 …

Rating: 5/5(7)
Category: Celebrations, Dessert
Cuisine: American
Total Time: 4 hrs 30 mins
1. Make brown butter the day before or about 1-2 hours before you plan to make the cookies. It will need 60-120 minutes to cool enough to become the texture of softened butter. To make the brown butter, melt butter in a clear heavy bottom sauce pan. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into clean bowl and cool 30 minutes to room temperature and transfer to the fridge for an additonal 60-90 minutes (1-1.5 hours). Butter should be texture and temperature as solid butter at room temperature.See notes for tips on batch browning!
2. Make brown butter while the cookie dough is chilling. It will need 1-2 hours to cool enough to become the texture of softened butter. To make the brown butter, melt butter in a clear heavy bottom sauce pan. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into clean bowl and cool 30 minutes to room temperature and transfer to the fridge for an additonal 60-90 minutes (1-1.5 hours). Butter should be texture and temperature as solid butter at room temperature.

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Frequently Asked Questions

How do you make brown butter cookies?

Instructions Heat a light colored medium-sized skillet over medium-high heat. Once the butter is melted completely, turn heat down to medium. The browned butter is ready when the milk solids become golden brown in color, oil slightly darkens in color, and the butter has a nutty aroma, about 2 to 3 minutes.

What is a carrot cake made of?

Carrot cake is a sweet, spicy dessert made with real shredded carrot. The traditional icing for carrot cake is usually cream-cheese based, though other frosting types can be substituted.

What is a carrot cake?

The carrot cake is a popular variety of spice cake that includes the use of grated carrots in the batter. During the baking process, the presence of the grated carrots helps give the cake's layers an added amount of texture and density that many people like.

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