Carrot Cake With Butter Recipe

Brown Butter Carrot Cake made with browned butter, freshly grated carrots, and pecans! Simple carrot cake recipe with fantastic cream cheese frosting perfect for Easter! Make the batter. In the large bowl with the melted browned add in the brown sugar and mix until combined. Next, stir in the eggs and vanilla extract and mix well.

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Best 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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Recipe Variations. Carrot Cake with butter instead of oil: A fat is necessary to keep cakes moist and tender. While butter is sometimes used …

Reviews: 4
Category: Dessert
Cuisine: American, Southern
Total Time: 3 hrs 5 mins
1. Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking pan with cooking spray and set aside.
2. Once the cake is completely cool, prepare the frosting. Cream together butter, cream cheese and vanilla. Slowly add the confectioners’ sugar and mix until completely blended. Add the milk, one tablespoon at a time, until the frosting reaches the desired consistency. I use about 2 tablespoons of milk total, but you may need slightly less or slightly more.

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tips for making the best carrot cake. Skip the mixers. For this single layer carrot cake recipe you don't need any mixers. Just some mixing bowls, whisks, a spatula, and grater (for the carrots) will do the trick. To make the browned butter cinnamon cream cheese frosting, however, you will need a saucepan and a hand mixer or stand mixer.

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The recipe, which pops up again and again in online discussions of the perfect carrot cake, involves three layers of cake sandwiched with a decadent pecan caramel made from double cream, butter

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Pour the cake batter evenly between both prepared cake pans. Bake at 350°F for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 20-25 minutes.

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Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in another large bowl, cream butter and cream cheese until light and fluffy, 3-4 minutes.

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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 sheet and toast for 7-8 minutes. Remove from the oven and allow to cool for 10-15 minutes.

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Stir in carrots and cinnamon. STEP 3. Pour batter into prepared pan. Bake 32-37 minutes or until toothpick inserted in center comes out clean. Cool completely. STEP 4. Combine all frosting ingredients in large bowl. Beat at medium speed, scraping bowl often, until creamy.

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Directions. Getting Ready: To better synchronize the downtime in both recipes, prepare the Cream Cheese Buttercream before the cake. Adjust oven rack to the middle position and preheat to 350°F (180°C). Toast the pecans on a baking sheet until golden brown, about 10 minutes, and cool completely. Meanwhile, peel, trim, and shred the carrots

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Best Carrot Cake recipe that is moist, delicious and made with crushed pineapple and shredded carrots. The homemade cream cheese frosting pairs perfectly with this carrot cake recipe. This carrot cake recipe is simple, but somehow contains exactly the perfect combination of flavors and always turns out with the perfect consistency too. The cinnamon andView Recipe

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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 cut the all-purpose flour with a bit of whole wheat.

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While the carrot cake cools, make the frosting. Place the butter in a large bowl with the caster sugar, beat it for 2–3 minutes until light and creamy, then beat in the cream cheese until smooth.

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Preheat the oven to 350°F degrees. Line 3 6” cake pans or 2 8” cake pans with parchment rounds, spray with oil and lightly dust with flour. Set aside. . Using a Food processor- grate carrots. Set aside. . In a medium bowl- combine all-purpose flour, baking soda, baking powder, spices, salt and whisk to combine.

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Brown Butter Carrot Cake with Cream Cheese Frosting trend 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 bits to develop. In a medium skillet set over medium heat, melt the butter.

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Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside. In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, cinnamon, nutmeg, ginger, allspice and cloves. Stir in the carrot, raisins, walnuts and currants if using. Make a well in the center and pour in the buttermilk.

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