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Classic Spiced Carrot Cake Recipe Easy Homemade with Browned Butter Frosting

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A moist and warmly spiced carrot cake paired with a rich, nutty browned butter frosting that elevates this classic dessert to unforgettable.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional)
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) vegetable oil
  • 2 cups (about 3 medium) carrots, peeled and finely grated
  • ½ cup crushed pineapple, drained
  • ½ cup chopped walnuts or pecans (optional, toasted)
  • For the Browned Butter Frosting:
  • 1 cup (227g) unsalted butter
  • 4 cups (480g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream or whole milk
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. Peel and finely grate carrots. Toast and chop nuts if using.
  4. In a large bowl or mixer, beat granulated sugar, brown sugar, and eggs until smooth and slightly thickened (2-3 minutes). Add vegetable oil, buttermilk, and vanilla extract; mix until combined.
  5. Gradually add dry ingredients to wet mixture, stirring gently until just combined.
  6. Fold in grated carrots, crushed pineapple, and nuts gently.
  7. Divide batter evenly into prepared pans and smooth tops.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. To make frosting, melt butter in a small saucepan over medium heat until golden brown and nutty (5-7 minutes). Remove from heat and cool slightly.
  11. Transfer browned butter to a bowl. Add powdered sugar, vanilla extract, salt, and 2 tablespoons heavy cream. Beat until fluffy, adding more cream if needed.
  12. Place one cake layer on serving plate. Spread frosting on top. Add second layer and cover top and sides with remaining frosting. Optionally sprinkle chopped nuts or cinnamon on top.
  13. Chill cake for at least 30 minutes before slicing to set frosting.

Notes

Use room temperature ingredients for better mixing. Grate carrots finely for tender crumb. Watch butter closely when browning to avoid burning. Chill frosting if too runny before spreading. Start checking cake at 30 minutes to avoid overbaking.

Nutrition

Keywords: carrot cake, spiced carrot cake, browned butter frosting, homemade carrot cake, easy carrot cake recipe, moist carrot cake, classic carrot cake

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