BROWNED BUTTER CARROT CAKE

Browned Butter Carrot Cake image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h15m

Yield 12

Number Of Ingredients 16

1 cup butter
2 cups Immaculate Baking Co.™ organic all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1 1/2 cups packed brown sugar
4 eggs
2 cups coarsely shredded peeled carrots
1/2 cup raisins
1/2 cup chopped walnuts
2 packages (8 oz each) cream cheese, softened
1/3 cup butter, softened
2 teaspoons vanilla
1 1/2 teaspoons ground cinnamon
2 3/4 cups powdered sugar

Steps:

Heat oven to 350°F. Grease bottoms and sides of 3 (8-inch) round pans with shortening; lightly flour.
In 2-quart saucepan, heat butter over medium heat 4 to 5 minutes, stirring frequently, until light golden brown. Pour into 2-cup glass measuring cup; cool 5 minutes.
In medium bowl, mix flour, 2 teaspoons cinnamon, the baking powder, baking soda and salt. In large bowl, beat browned butter, brown sugar and eggs with electric mixer on medium speed until blended. Add flour mixture; beat on medium-high speed until well blended. Stir in carrots, raisins and walnuts. Spoon and spread batter evenly in pans (about 1 1/2 cups batter each).
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on medium-high speed until smooth. Beat in vanilla and 1 1/2 teaspoons cinnamon. On low speed, beat in powdered sugar, 1 cup at a time, until frosting is smooth and creamy.
Frost cake, using 3/4 cup between layers, and remaining frosting to cover side and top of cake. Store covered in refrigerator.

Nutrition Facts : ServingSize 1 Serving