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As a kid, the last cake you wanted was carrot cake.
Well… maybe right behind fruit cake.
As an adult, I’ve liked carrot cake fine. But it wasn’t until I had a slice of AMAZING carrot cake from a little café called Fragments in Paris that I realized just how good it could be.
So I decided to elevate my existing favorite recipe for Perfect Carrot Cake Cupcakes into a show-stopping layer cake.
I found the idea of browning butter for carrot cake especially compelling. Since nuts are a common fixture and a clear complement to carrot cake, the idea of adding more sweet nutty flavor in the form of browned butter just made sense. Plus, by browning the butter, you only have to use your mixer for the icing!
Not to mention the brown butter helps make the cake super rich and moist. That plus the brown sugar, applesauce, and carrots (of course!).
Some warm spices in the batter and then another extra dash of cinnamon in the cream cheese frosting really round everything out. This truly is the best carrot cake recipe.
Plus, slicing the two cake layers in half for a four-layer cake isn’t just impressive to look at. It means MORE FROSTING!
Best Brown Butter Carrot Cake Recipe Tips
How to Brown Butter for Carrot 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.
- Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises.
- Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl. Let cool completely.
What Are the Best Baking Pans For Cakes?
Never use dark-colored nonstick cake pans. They conduct heat too aggressively and often lead to hard dry edges and undercooked or sunken centers.
My favorite cake pans are the Fat Daddio’s pans.
How to *Properly* Prepare Carrots for Carrot Cake
- Fresh carrots only: For extra moist carrot cake, shred fresh carrots – no pre-shredded packaged ones. Freshly grated carrots are more flavorful and more moist!
- Farmer’s markets: Whenever possible, buy your carrots at the farmer’s market. They’re SO much sweeter!
- Coarse grating: Don’t grate your carrots too finely. You want to have carrot ‘confetti’ in your cake, so the bigger holes on your box grate work better.
- If you have one, use your food processor: You can also use your food processor’s grating attachment to make the task of grating quicker and easier.
- Buy extra: 3 cups of freshly shredded carrots equals about 4 medium carrots, but definitely buy extra just in case.
Nuts in Carrot Cake?
I added pecans or walnuts as an option for this carrot cake since that’s fairly traditional. You can totally leave them out if you prefer. They add a nice crunchy texture, but also a bit of savory flavor to contrast the sweetness. You could also experiment with adding in a few tablespoons of raisins, if you’d like.
Applesauce in Carrot Cake?
This isn’t here as a healthy addition, necessarily, but it does allow us to get away with using a little less butter. Applesauce in carrot cake helps provide tender moisture and a nice sweet, fruity flavor to complement the carrots. You don’t really taste ‘apples’ – just freshness.
How to Tell When Brown Butter Carrot Cake is Done Baking
Carrot cake is done baking when a toothpick or cake tester inserted into the center of the cake comes out clean.
How to Make Cream Cheese Frosting
Arguably the best part of carrot cake! Here are my cream cheese frosting tips:
- Room temperature ingredients: For the best and creamiest frosting, be sure your cream cheese and butter are at room temperature.
- Scrape the bowl: Beat them together in a large bowl until completely smooth, scraping down your bowl often, until there are no lumps. Even if you have a paddle attachment that scrapes the sides as it goes, I would still recommend scraping down the paddle and especially the bottom of the bowl, to ensure no lumps.
- Sift: Don’t skip sifting the powdered sugar! It’s a pain, but you’ll regret it if you don’t.
- Vanilla paste: For those beautiful vanilla speckles, use vanilla paste over vanilla extract.
How to Assemble Brown Butter Carrot Cake
In this recipe, we take 2 cake layers and cut them in half horizontally, for a total of 4 layers. Because if carrot cake is one thing, it’s a vehicle for cream cheese frosting. Now you can totally skip this step (and you likely won’t need all the frosting), but it’s much more fun and more of a beautiful centerpiece as a 4-layer masterpiece!
To cut each cake layer, use a cake leveler or serrated knife. A cake leveler makes your layers absolutely perfect. If you bake cakes often, consider investing in one!
How to Decorate Brown Butter Carrot Cake:
- Simplicity: The cream cheese frosting is a little looser than your classic buttercream, so you won’t be able to do intricate detailed designs. I personally prefer a more basic or even ‘naked cake’ look for carrot cake anyway.
- Nuts: A border of chopped nuts on top of the cake makes a simple yet elegant final garnish.
- Cute details: If you want to have a little fun, check out my article on how to make decorative edible carrots.
Can You Make This Best Carrot Cake Recipe Into Cupcakes?
Almost any cake recipe can be turned into cupcakes. Check out my full guide on how to convert a cake into cupcakes (and vice versa!). Or simply make my Carrot Cupcakes.
How Can I Make Carrot Cake Ahead of Time?
Wrap uncut, unfrosted, cooled carrot cake layers completely in several layers of plastic wrap. Place inside a freezer bag. Store at room temperature for up to 3 days or in the freezer for up to 2 months. Thaw overnight in the refrigerator. Don’t defrost at room temperature or you will end up with mushy, sticky cake.
How do I Store Carrot Cake?
Cover Brown Butter Carrot Cake with a cake keeper and store at room temperature for up to 6 hours, then refrigerate for up to 3 days.
More Spring Cake & Cupcake Recipes:
More Brown Butter Recipes:
For the cake:
-
10
tablespoons
(142 grams) unsalted butter
-
2 1/2
cups
(318 grams) all-purpose flour
-
2
teaspoons
baking soda
-
1/2
teaspoon
fine salt
-
1
teaspoon
ground cinnamon
-
1/2
teaspoon
ground nutmeg
-
1/2
teaspoon
ground ginger
-
2
cups
(400 grams) firmly packed light brown sugar
-
3
large eggs,
at room temperature
-
1
cup
(250 grams) unsweetened applesauce
-
1
teaspoon
vanilla
-
3
cups
(296 grams) finely shredded carrots
(about 4 medium carrots)
-
3/4
cup
(84 grams) finely chopped walnuts or pecans
For the cream cheese frosting:
-
24
ounces
(680 grams) cream cheese,
completely softened
-
2
sticks (227 grams) unsalted butter,
completely softened
-
1
tablespoon
vanilla paste or extract
-
1
teaspoon
ground cinnamon
-
1/4
teaspoon
fine salt
-
5
cups
(625 grams) powdered sugar,
sifted
Make the cake:
-
Preheat the oven to 350°F. Thoroughly grease two 8-inch round cake pans and line the bottom with parchment paper.
-
In a medium skillet set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl. Let cool completely.
-
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
-
To the browned butter, whisk in the brown sugar then the eggs. Stir in the applesauce, vanilla, and carrots. Add the dry ingredients and mix until just combined. Stir in the nuts.
-
Divide the batter evenly among the prepared cake pans. Bake until a cake tester inserted comes out clean, about 30 minutes. Let cool completely before transferring to wire racks.
-
Slice each cake layer in half for four layers using a cake leveler or serrated knife. Place layers in the fridge while you make the frosting.
Make the frosting:
-
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.
Assemble the cake:
-
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.
-
Serve or store in an airtight container in the fridge for up to 3 days.
Photos by Ashley McLaughlin.
I’ve made this A LOT!! It’s by far the best carrot cake I’ve ever tried. However, on several occasions when making the cream cheese frosting I’ve found that it goes quite runny when beating the cream cheese and butter together and then adding the icing sugar. Tried adjusting ratios and using colder cream cheese, made no difference. THEN I did a little research and found out that the icing sugar will draw out the water content from the cream cheese, hence, it goes runny. So the trick is to beat the icing sugar and butter together, as the fat from the butter (which has a higher content than the cream cheese), will coat all the sugar molecules and will prevent it from drawing the water from the cream cheese. I tried it out and it works like a charm!! Just thought I’d share that but if info with you in case others have experienced this same issue!!
Such a great tip, Chris! We’ll have to try this out for ourselves 🙂
Hi , Im super excited to try this recipe for son who ADORES carrot cake! I dont have a stand mixer and I was hoping you could suggest the next best option? I just found your wonderful site today and im beyond impressed! Thank you so much
Hi Lisa! Welcome to Handle the Heat! We hope you enjoy Tessa’s recipes! I also encourage you (if you haven’t already) to check out the pink tip box on each post; it’s just above the recipe, and contains so many tips and so much information that Tessa packs into each post to help our wonderful readers make the most perfect baked goods possible 🙂 You don’t need any type of mixer to make this cake, but the frosting does need some sort of electric mixer. A handheld electric mixer will do just fine. I hope that helps. Let us know what you think of this cake once you’ve given it a try! Happy baking!
I made this cake for my husband’s birthday and he loved it! I made the layers a few weeks before I needed them and wrapped them in plastic wrap, foil, and stuck them in the freezer. They stacked together beautifully since they were frozen and it was easy to frost. I made the cream cheese frosting, too, and ended up with quite a bit which I’m putting in the freezer for another day. I loved this recipe.
I have a question. The recipe says that the carrots should be “finely shredded”, but in the blog post, you say to make them “coarsely grated”. Can you clarify, please? Because I really want to make this cake
Hi Kathleen! Use the slightly larger holes on your box grater – it’s still considered ‘finely shredded’, just a slightly larger size. I hope that helps! Can’t wait to hear what you think of this recipe 🙂
Oh thanks, yes that’s very helpful!
Hi I would love to try this recipe but I was wondering if we should be measuring the butter before browning or after since the gram measurement isn’t the same once it’s browned
Hi Alizeh! The recipe is written to take into account the water content lost through the browning process, so you can weigh your butter, then brown it, and then use the entirety of the browned butter in the recipe. Let us know what you think of this cake once you give it a try! 🙂
Always looking for a good carrot cake recipe. This one was moist with excellent texture, and not soggy as so many carrot cake recipes are. The applesauce is a great way to reduce fat and calories. My only complaint is the strong baking soda taste. There isn’t enough acid in this recipe for 2 tsp baking soda. Though, 24 hours later, I no longer noticed the strong baking soda. The browned butter adds a very nice layer of flavor. I used my own cream cheese frosting recipe, as this one utilizes so much more cream cheese and butter. Overall- a very good cake! I will make again, with adjustments to the baking soda (utilizing baking powder combo).
My first time making carrot cake and it turned out perfectly. This tasted amazing, complex flavors and great textures. One of the few cupcakes that can handle lots of frosting but not be “too much”. I did add an extra 1/2 tsp of cinnamon because we love our cinnamon here.
A…..mazing !! One of the best cakes I’ve ever made ! Our friends that came for dinner rarely eat desserts and devoured it plus took some home , gave some to a neighbour and she said it without exception was the best cake she’s ever had ❤️❤️❤️
I posted a question but it didn’t go through. Hope it doesn’t show up twice now. 🙂 This is the best carrot cake we have ever had!! Even the carrot cake haters loved it!!!! I have a question though… I made the cake in the same cake pan and did exactly as you said. I baked it for 30 minutes and toothpick inserted into center came out clean. But after I took them out of the oven, they sank in the middle. They were cooked all the way through and the edges were more cooked than the inside, a little dryer, but the rest super moist and delicious. How do I keep the middle from sinking? I don’t want to dry out the cake baking it too long.
Hi Diana! I’m so happy to hear that this recipe was such a hit with your guests! I would normally guess that your oven temperature may be a little off, as cakes sinking are often due to the temperature being a little too low – but if the cake was definitely fully baked throughout, that’s unlikely to be the cause of the sinking. Instead, I suspect that your baking soda may no longer be active. Tessa has an article here on how to check that your leavening agents are still fresh. A couple other common causes of sinking or collapsing cakes are incorrect measurement of ingredients, or overbeating/overmixing the batter in the last stage. Hopefully something here helps, Diana! Happy baking 🙂
Hi! I just make the cake when I realized I forgot to add in the nuts. Do you think you can add just a little bit of crush walnuts between the layers with the cream cheese?
Sure! Enjoy 🙂
I was so excited and wanted to make this for for my daughter-in-law but she absolutely hates fruit of any sort, including apple sauce. Am I able to leave the apple sauce out? If not, do you have another carrot cake recipe that does not have it in it?
Hi Lisa! Applesauce in carrot cake just helps provide a tender, moist structure. You really don’t taste any apple flavor! If you really don’t want to try it, you could experiment with replacing the same amount of apple sauce with more butter or a flavorless oil (vegetable or canola) – but we haven’t tested that, so I can’t guarantee how that will work out. Alternatively, if you just don’t want to risk it, I’d recommend trying Tessa’s Carrot Cake Cupcakes here instead 🙂 Happy baking!
Made this recipe into cupcakes for my grandsons first birthday party. They were a hit and absolutely delicious. Very easy recipe to follow. Thank you! Oh
So wonderful to hear that, Chris!!
I used the exact measurements for ground ginger. The cake baked perfectly but all you can taste is ginger. Is that what this cake is supposed to taste like?
Hi Cleo! This cakes should have a well-rounded spiced flavor, from the combination of cinnamon, nutmeg and ginger, in balance with the browned butter and other ingredients. Were your cinnamon and nutmeg perhaps older, and your ginger was brand new? Older spices lose their potency, while fresh spices pack a lot more punch – which could be why it seems that the ginger flavor has overtaken the others! Feel free to reach back out to us with more details so we can help troubleshoot further 🙂
Amazing,
I have your book/ magazine and you have changed by baking skills above and beyond! I have been baking for over 25 years… thank you… have made carrot cake for hubby’s birthday and 90 percent call for OIL… Ugg.. this was the best cake I have ever made… My husband calls it CRACK carrot cake… thank you sooo much!!!! I have shared a slice or two with many friends… THANK you
WOW, Julie, what a compliment!!! You are going to absolutely make Tessa’s day when I pass along your message! We are so thrilled that you love Tessa’s cookbook and magazine so much, and so happy you and your husband and friends love the carrot cake recipe!! Thank you so much for your lovely comment – it truly makes us so happy to hear this!! Happy baking 🙂
I made this cake and it didn’t rise at all. They came out thin. Why is that???
Hi Angel Marie! This cake has relatively thin layers due to starting out with two cake layers and slicing each in half to make the four layers; however, you do want to make sure that your leavener (baking soda) is fresh. Check out this article Tessa wrote on Baking Soda vs. Baking Powder. She includes how to test for freshness. Please let me know if I can help troubleshoot further, but I hope you give this recipe another try! How did your cake taste?
Can either this cake or the cupcake recipe be made as a sheet cake?
I’ve made the cupcakes and they were delicious! But I need to make a flat cake.
Hi Michele! We haven’t tried that, but I don’t see why it wouldn’t work! Please let us know how it goes if you give it a try!
Hi! Someone asked if this could be made as a sheet cake. I’d like to try this as well. Could you suggest what size pan to use ( 9×13 or???) and how long to bake it?
PS I soooo love all you do and all you share with us. I love your cook book and so appreciate able to purchase on Amazon. As a matter of fact I just bought e more as gifts
Hi Kathy! We are so thrilled to hear that you are loving Tessa’s content and cookbooks! Thanks so much for your support 🙂 AS for your question about making this into a sheet cake, unfortunately we haven’t tried that – but I don’t see why it wouldn’t work! Please let us know how it goes if you give it a try!
The Cake was so perfect but the frosting was more liquid than expected, anything that I can do to make it thicker?
Hi Haifa! Feel free to add additional powdered sugar (about 2 tablespoons at a time) until you reach your desired consistency 🙂
Could I use six inch pans instead of eight inch? Would you recommend 3 or 4 of them?
Hi Lexi! We haven’t tried this recipe using 6-inch pans, so I can’t say for sure! Let us know how it goes if you give it a try.
I don’t have experience in baking and I made this for a bunch of bakers and they loved it, thank you for the recipe!!
Hello, Tessa. My name is Tracy. Thank you so much for this amazing recipe but I have only one question :
Can I make my own applesauce? Because I can’t find it anywhere at my place. I know you’ve suggested mashed banana as a substitute. But I preferred stick to the original recipe if I can. I thank you very much in advance
Absolutely! Homemade applesauce would make this cake even better 🙂 Let us know what you think of this recipe when you give it a try!
How can I substitute Applesauce? I can’t seem to find the recipe on your site either.
We haven’t tried anything else! Other reviewers have used grated apples or crushed pineapple with success. Hope that helps! The recipe is listed right above the section where you commented 🙂 You can also click the “Jump to Recipe!” button at the top of the page to be taken to the recipe. Please let us know what you end up trying and how you liked it!
Can you please confirm that it only cooks for 30 mins because mine was in for over 50 mins and still wasn’t cooked in the middle. Tastes great but will make in three 9 inch pans the next time.
Hi Tina! Yes, the timing is correct. Wow, what a difference! What type of pan did you use? Do you have an oven thermometer? All ovens are different, but I wonder if your oven isn’t at the correct temperature when it beeps that it’s ready. Mine is only at 280°F at the beep, and takes an additional 15 minutes before it’s at 350°F. I’m so glad your cake tasted delicious, but hopefully we can figure out what went wrong with your bake!
Definitely the best carrot cake! Simply Delicious!!!