Best Cardamom Brown Butter Carrot Cake With Espresso Frosting Recipes

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BROWN BUTTER CARROT SHEET CAKE WITH BROWN BUTTER-CREAM CHEESE FROSTING



Brown Butter Carrot Sheet Cake with Brown Butter-Cream Cheese Frosting image

This carrot cake not only feeds a crowd, but it also gets an extra delicious flavor from the addition of brown butter to both the cake and the frosting. Top cake with candied carrot slices and toasted finely chopped walnuts, if desired.

Provided by Kim

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h45m

Yield 24

Number Of Ingredients 19

1 cup unsalted butter
1 ¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup firmly packed dark brown sugar
4 eggs, at room temperature
1 ½ teaspoons vanilla extract
3 cups shredded carrots
½ cup chopped walnuts
½ cup raisins
6 tablespoons unsalted butter
1 (8 ounce) package cream cheese, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • 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.
  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 12x16-inch pan and line with parchment paper.
  • Whisk together flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt in a bowl.
  • 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.
  • Fold in shredded carrots, walnuts, and raisins. Pour batter into the prepared pan and smooth out the top with a spatula.
  • Bake in the preheated oven until cake is golden and a toothpick inserted into the center of it comes out clean, 23 to 27 minutes. Transfer onto a wire rack and cool completely, about 30 minutes.
  • While cake is cooling, repeat step 1 to brown butter for the frosting. Let cool to room temperature, about 15 minutes.
  • Beat cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth. Add in cooled brown butter and mix until thoroughly combined. Mix in powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Beat frosting at medium-high speed until completely smooth, 1 to 2 minutes.
  • Spread frosting over the cooled cake. Chill cake until ready to serve.

Nutrition Facts : Calories 297.5 calories, Carbohydrate 35.7 g, Cholesterol 69.2 mg, Fat 16.4 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 9.2 g, Sodium 224.6 mg, Sugar 26.3 g

CARDAMOM, BROWN BUTTER CARROT CAKE WITH ESPRESSO FROSTING



Cardamom, Brown Butter Carrot Cake with Espresso Frosting image

Provided by Gabe Kennedy

Categories     dessert

Time 1h50m

Yield 9 servings

Number Of Ingredients 21

2 sticks (1 cup) unsalted butter, cut into pieces, plus more for the pan
3 cups gluten-free flour, such as Cup4Cup, plus more for the pan
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon kosher salt
1/4 cup olive oil
1/4 cup vegetable oil
2 teaspoons pure vanilla extract
6 large eggs
1 1/2 cups granulated sugar
1 cup light-brown sugar
4 cups shredded carrots (about 6 medium)
2 tablespoons espresso powder
1 pound cream cheese, at room temperature
2 sticks (1 cup) unsalted butter, at room temperature
2 cups confectioners' sugar, sifted
2 teaspoons ground cardamom
1/2 cup candied walnuts, crushed, for garnish

Steps:

  • For the spiced carrot cake: Preheat the oven to 350 degrees F. Butter a 9-by-9-by-3-inch square baking pan. Line the pan with parchment paper and butter and flour the paper.
  • Brown the butter in a small stainless-steel saucepan over medium-high heat. It should melt, foam and then the foam should subside. When you smell a nutty aroma, remove the butter from the heat. Remember that it will continue to brown as it cools.
  • Combine the flour, baking powder, baking soda, cardamom, cinnamon, cloves and salt in a medium bowl. Whisk together the olive oil, vegetable oil, browned butter and vanilla in a medium bowl. Mix the eggs, granulated sugar and brown sugar in an electric mixer until fluffy, about 4 minutes.
  • Drizzle the oil mixture into the mixer and whisk until light and fluffy, 2 to 3 minutes. Transfer to a large mixing bowl and fold the dry ingredients into the mixture with a rubber spatula until combined, then stir in the carrots. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.
  • For the frosting: Dissolve the espresso powder in 2 tablespoons of hot water. Beat the cream cheese and butter in a large bowl with an electric mixer on medium speed until fluffy, about 3 minutes. Add the confectioners' sugar, espresso and cardamom and beat until light and fluffy.
  • To assemble: Remove the cake from the pan and let cool on a wire rack. Cut into 9 squares, then split each square in half horizontally. Spread some of the icing between two cake layers, then generously spread icing over the top and garnish with the candied walnuts.

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