Best Cardamom Brown Butter Carrot Cake With Espresso Frosting Recipes

CARDAMOM SPICED CARROT CAKE

Steps:

• Heat the oven to 350°F and arrange the rack in the middle.
• Coat two 8-inch cake pans with butter and flour, and tap out any excess flour. Set aside.
• Combine flour, baking powder, cardamom, cinnamon, baking soda, ginger, and salt in a large bowl, and whisk to aerate and break up any lumps. Set aside.
• Combine eggs, sugar, oil, buttermilk, and vanilla in a large bowl, and whisk until eggs are broken up and mixture is thoroughly combined. Using a rubber spatula, fold in flour mixture until just combined. Fold in carrots and walnuts until evenly mixed.
• Divide batter evenly between the prepared pans. Bake until a cake tester inserted in the center comes out clean, about 50 to 60 minutes.
• Remove cakes from the oven and transfer to a wire rack to cool, about 15 minutes. Run a knife around the perimeter of each, and turn cakes out onto the rack to cool completely.
• For the Frosting:.
• Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment, and beat at low speed until sugar is incorporated.
• Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes.
• For the Assembly:.
• To frost, place a cake layer on an 8-inch cardboard round, a tart-pan bottom, or a cake plate. Evenly spread about 1/3 of the frosting over the top of the layer. Stack the second layer, and evenly spread another 1/3 of the frosting over the top and sides of the whole cake. (Don't worry about looks at this point-this is just a crumb layer, and it will be covered up later.)
• Place in the refrigerator until frosting is set up and slightly hard, about 15 minutes.
• Remove from the refrigerator and spread remaining frosting over the top and sides of the cake, ensuring it's as even as possible. Serve.

CARDAMOM, BROWN BUTTER CARROT CAKE WITH ESPRESSO FROSTING

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.