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Carrot Cake with Brown Butter Cream Cheese Frosting

Prep Time: 25 mins
Cook Time: 60 mins
Total Time: 75 mins
This carrot cake with brown butter cream cheese frosting is a decadent and delicious dessert that’s perfect for any occasion. The moist and tender cake is packed with sweet and lightly spiced, while the rich and creamy frosting adds a nutty depth of flavor that takes the cake to the next level.


  • Three 9 inch cake pan
  • Parchment paper
  • Hand mixer
  • Whisk
  • Silicone spatula
  • Large mixing bowl
  • Piping bag
  • Cake offset spatula
  • Rotating cake stand



  • 4 eggs
  • 288 g granulated sugar
  • 204 g brown sugar
  • 2 tsp vanilla extract
  • 180 ml vegetable oil
  • 120 ml apple sauce
  • 1 tsp cinnamon
  • 1 1/2 tsp salt
  • 1/8 tsp nutmeg
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 300 g cake flour (you can use all-purpose flour as well)
  • 420 g shredded carrot
  • 110 g pecan


  • 425 g cream cheese room temp
  • 340 g salted butter (browned, weight before browning)
  • 1 tsp vanilla extract
  • 425 g confectioners sugar



  1. Pre-heat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans.
  2. In a large mixing bowl, whisk together brown sugar, granulated sugar, cinnamon and nutmeg until well combined. Beat in the eggs, one at a time, until combined.
  3. Using a whisk – stir in vanilla extract, vegetable oil & apple sauce, mix until well combined.
  4. Using a sifter, sift in cake flour, salt, baking soda and baking powder to the sugar mixture. With a spatula, mix until just combined.
  5. Fold in the shredded carrots and chopped pecans.
  6. Pour your cake batter into your already greased and lined pan, bake at 350°F (175°C) for 45 minutes or until a toothpick inserted into the center of a cake comes out clean.
  7. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  8. Once cool, wrap cake in plastic wrap and store them in the fridge til completely cool. This step is very important – if the cake is even slightly warm, the frosting will melt when applied.


  1. Add salted butter to a medium sauce pan over medium heat. Melt the salted butter, stirring frequently, until butter liquifies, turning golden brown and giving off a nutty aroma. Remove from the heat and let cool slightly. Be sure to keep a close eye during this stage, as the butter can burn very easily.
  2. Pour brown butter in a heat safe bowl and place in the refrigerator for 2 hours (until solidified). If you’re in a rush, you put the bowl in an ice bath and whip until the brown butter solidifies.
  3. In a large mixing bowl, beat the room temperature cream cheese with a hand mixer on medium speed, until light and fluffy
  4. Add in your solidified brown butter, and using a hand mixer on medium speed to mix until smooth, creamy and well combined.
  5. Gradually fold in your confectioner sugar with a spatula, slowly folding until the sugar is no longer visible. Next, use a hand mixer on medium speed to whipped until smooth, creamy and well combined.
  6. Add vanilla extract, and mix one last time with a hand mixer on medium speed. Place frosting into refrigerator until its time to dress the cake.


  1. Dress the cake using a piping bag to pipe the cream cheese frosting onto the cake and then smooth the frosting out with a cake icing spatula.
  2. Sprinkle plenty of toasted pecans on the top of the cake, and you are ready to enjoy your delicious, from-scratch carrot cake.

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