The Ultimate Nut-Free Brown Butter Carrot Cake with Cream Cheese Frosting
Prepare to fall in love with this extraordinary Brown Butter Carrot Cake, a recipe that delivers a deep, rich nutty flavor without a single nut in sight! As much as many enjoy the crunch of nuts in their desserts, some prefer the pure, unadulterated texture of cake. This recipe perfectly caters to that preference, infusing every bite with the complex, toasted notes of brown butter. Generously spiced and crowned with a decadent cream cheese buttercream, this cake is a true masterpiece that balances a moist crumb with an incredibly flavorful experience.
The Perfect Easter Dessert: Brown Butter Carrot Cake
This magnificent brown butter carrot cake deserves a starring role on your Easter dinner menu this year. Its straightforward preparation belies its impressive flavor, making it a stress-free addition to your holiday spread. Imagine your guests savoring each bite, enchanted by the harmonious blend of fresh carrots, aromatic spices, and that distinctive nutty undertone. It’s so utterly captivating, we wouldn’t blame you if a slice (or two!) vanished before the main course even began! Crafted with crisp, freshly grated carrots and a thoughtful medley of spices, this cake promises a memorable dessert experience that will have everyone clamoring for the recipe.
If you’re a fan of this incredible carrot cake, be sure to explore these other delightful recipes from our collection:
Churro Bundt Cake,
Coconut Key Lime Pie Cake,
Lemon Blueberry Cake
Mastering Browned Butter: The Secret to a Nutty Flavor
The star ingredient that elevates this carrot cake to new heights is undoubtedly brown butter. This seemingly simple step transforms ordinary butter into a rich, aromatic, and deeply flavorful ingredient that imparts an irresistible nuttiness, making nuts entirely unnecessary in the cake batter. This is the secret behind achieving that complex flavor profile that will have you coming back for more.
What is Browned Butter and How to Make It Perfectly?
At its core, browning butter involves cooking it until the milk solids undergo the Maillard reaction, turning them a beautiful golden-brown color and developing a rich, toasted, nutty aroma. It’s not about burning it until it’s black and bitter, but rather toasting it gently until it achieves that coveted amber hue. The process is deceptively simple but requires a watchful eye to prevent burning. This magical transformation introduces incredible depth and a nuanced, savory-sweet character to the Brown Butter Carrot Cake.
Pro Tips for Perfectly Browned Butter:
- Choose the Right Pan: Use a light-colored saucepan or skillet. This allows you to easily observe the color changes of the butter, which is crucial for preventing it from burning.
- Medium Heat is Key: Start with medium heat. Too high, and the butter will burn before the milk solids have a chance to properly toast. Too low, and it will take a very long time.
- Constant Stirring: Stir or swirl the butter frequently. This helps the butter melt evenly and prevents the milk solids from sticking and burning at the bottom of the pan.
- Watch for Stages:
- First, the butter will melt and foam.
- Then, the foam will subside, and the butter will turn clear.
- Keep stirring, and you’ll start to see tiny golden-brown flecks forming at the bottom of the pan. This is when the magic happens!
- Aromatic Clues: You’ll notice a distinct nutty aroma as the butter browns. This is your cue!
- Act Quickly: Once the milk solids turn a rich amber-brown, immediately remove the pan from the heat and pour the browned butter (including the beautiful flecks!) into a heatproof glass bowl or measuring cup. The residual heat in the pan can quickly take it from perfectly browned to burnt.
- Cool Completely: Allow the browned butter to cool to room temperature before incorporating it into your cake batter. This is vital for the cake’s texture and to prevent it from cooking the eggs prematurely.
Why This Brown Butter Carrot Cake Recipe is a Must-Try:
- Brown Butter Base: As ardent fans of the nutty notes in carrot cake but not always the actual nuts, we discovered that brown butter is the ultimate solution. It infuses the cake with a sophisticated, toasted flavor that mimics the depth of nuts, all while maintaining a perfectly smooth cake texture. This unique base sets our carrot cake apart.
- Perfectly Spiced: This carrot cake is generously spiced with a harmonious blend of ground cinnamon, nutmeg, ginger, and cloves. Each spice plays a vital role, building layers of warm, aromatic flavor that are both comforting and exciting, without being overpowering. It’s a symphony of seasonal spices that evokes cozy feelings.
- Freshly Grated Carrots for Superior Moisture: Forget about pre-shredded carrots! Using freshly grated carrots is non-negotiable for this recipe. They release their natural moisture as the cake bakes, resulting in an exceptionally tender, moist crumb and a vibrant, organic carrot flavor that dried, packaged carrots simply cannot replicate. This is key for the cake’s delightful texture.
- Irresistible Cream Cheese Buttercream: Do we even need to elaborate? Our luscious cream cheese buttercream is the quintessential pairing for carrot cake. Its tangy, sweet, and incredibly smooth consistency perfectly complements the rich, spiced cake. It’s creamy, dreamy, and utterly addictive, providing the perfect finish to every slice.
- Versatile Layered or Sheet Cake: While this recipe is designed for an impressive layered cake presentation, offering towering beauty and delightful frosting-to-cake ratio, it’s also incredibly versatile. You can easily adapt it into a delicious sheet cake, perfect for potlucks, larger gatherings, or simpler celebrations. The same fantastic flavor, just a different format!
Essential Ingredients for Your Brown Butter Carrot Cake
Here are detailed notes and a comprehensive list of all the ingredients you’ll need to create this amazing cake:
- Unsalted Butter: You’ll need a generous amount of butter for both the brown butter cake base and the rich cream cheese buttercream. Using unsalted butter gives you precise control over the overall saltiness of your baked goods, especially crucial when browning butter as you can easily observe color changes without added salt interfering.
- Unsweetened Applesauce: Opt for unsweetened applesauce to maintain control over the sugar content of your cake. It acts as a fantastic moistening agent, ensuring a tender crumb without making the cake overly sweet or dense. Too much sugar can sometimes lead to a cake that collapses, so unsweetened is key here.
- Large Eggs: This recipe calls for 6 large eggs. For optimal results, ensure they are at room temperature. Room temperature eggs emulsify better with the other ingredients, creating a smoother batter and a lighter, more voluminous cake structure. Remember to pull them out of the fridge at least 30 minutes to an hour before you plan to start baking.
- Vanilla Extract: We highly recommend using pure vanilla extract. Its deep, aromatic flavor enhances all the other ingredients, adding a layer of sophisticated sweetness. While imitation vanilla can be used in a pinch, pure vanilla offers an unparalleled depth of flavor.
- Ground Spices (Cinnamon, Nutmeg, Cloves, Ginger): This blend of warm spices is what gives the carrot cake its signature flavor profile.
- Cinnamon: Provides a classic warm and sweet note.
- Nutmeg: Adds a slightly sweet, pungent, and woody undertone.
- Ginger: Contributes a spicy, zesty kick.
- Cloves: Offers a strong, sweet, and aromatic warmth.
Ensure your spices are fresh for the most vibrant flavor. Spices lose potency over time, so a quick sniff test can tell you if they’re still vibrant or if it’s time for new ones.
- Fresh Carrots: This is a non-negotiable ingredient! The moisture and natural sweetness of freshly grated carrots are vital for the cake’s texture and authentic flavor. Pre-shredded carrots often lack moisture and can be drier, leading to a less tender cake. Take the extra time to grate them yourself – it makes a huge difference!
- Cream Cheese: Essential for that dreamy cream cheese buttercream. For the best texture and richness, use full-fat cream cheese, and ensure it’s softened to room temperature before mixing to avoid lumps in your frosting.
- Powdered Sugar (Confectioners’ Sugar): Crucial for the buttercream. Always sift your powdered sugar before adding it to the frosting. This simple step prevents lumps and ensures you achieve a silky-smooth, perfectly pipeable buttercream.
- Fresh Baking Soda and Baking Powder: These leavening agents are absolutely vital for the rise and texture of your cake. They react with other ingredients to create gas bubbles, making the cake light and airy. Both baking soda and baking powder have a shelf life of about 6 months once opened. While 6 months is generally safe, we err on the side of caution and replace ours every 3-4 months to guarantee maximum potency and a consistently perfect rise in all our baked goods! Test their freshness by adding a pinch to hot water (baking soda should fizz) or warm water (baking powder should fizz).
Smart Substitutions for Your Carrot Cake (In a Pinch!)
While we always recommend sticking to the original recipe for the best possible outcome, sometimes life happens, and you might find yourself short on an ingredient. Here are a few reliable substitutions you can make without completely compromising the integrity of your brown butter carrot cake:
- Vanilla Extract: If you don’t have pure vanilla extract, vanilla flavoring or imitation vanilla can be used. Be aware that the flavor won’t be as rich or complex, but it will still provide a hint of vanilla sweetness.
- Vegetable Oil: Any neutral-flavored oil will work as a substitute for vegetable oil. Canola oil, grapeseed oil, or even a very light olive oil (ensure it’s not too strong in flavor) are good alternatives. The goal is to provide moisture without imparting an unwanted taste.
- Brown Sugar: If you’re out of light brown sugar, you can substitute it with an equal amount of white granulated sugar. However, keep in mind that brown sugar contributes both moisture and a subtle caramel-like depth to the cake, which will be slightly altered with granulated sugar. For a closer match, you can add a tablespoon of molasses per cup of granulated sugar to mimic brown sugar.
- Applesauce: Unsweetened crushed pineapple (drained well) can be used as a substitute for applesauce. Pineapple will add a lovely tang and moisture to the cake, though it will introduce a distinct pineapple flavor that changes the overall profile slightly. If you enjoy pineapple with carrot cake, this is a delicious alternative!
Step-by-Step Guide to Baking Your Brown Butter Carrot Cake
Follow these detailed instructions to create both the moist carrot cake layers and the silky-smooth cream cheese buttercream.
For the Cake Layers:
STEP 1: Preheat and Prepare Pans. Preheat your oven to 350°F (175°C). Generously spray three 8-inch round cake pans with non-stick baking spray. Cut out three circles of parchment paper to fit the bottom of each pan and place them inside. Spray the parchment paper again for extra non-stick insurance. Set aside your prepared pans.
STEP 2: Brown the Butter to Perfection. In a medium-sized, light-colored saucepan, melt the unsalted butter over medium heat. Continue stirring or swirling the pan as the butter melts. It will foam, then the foam will subside, and the milk solids will begin to separate and settle at the bottom. Keep stirring until these milk solids turn a beautiful golden-brown color and you hear a gentle crackling sound. The aroma will become distinctly nutty. Immediately remove the pan from the heat and pour the browned butter (including all the toasted flecks!) into a heatproof glass bowl. Let it cool down to room temperature, which should take about 10-15 minutes. This step is crucial for the cake’s flavor and texture.
STEP 3: Grate Your Carrots. While the browned butter is cooling, grate your fresh carrots into a large bowl. Aim for a fine to medium grate for the best moisture and even distribution throughout the cake. Once grated, set them aside.
STEP 4: Whisk Dry Ingredients. In a separate medium-sized mixing bowl, combine the all-purpose flour, ground cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt. Whisk thoroughly until all the dry ingredients are well combined and there are no visible lumps. Set this mixture aside.
STEP 5: Cream Wet Ingredients. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the cooled brown butter, vegetable oil, unsweetened applesauce, brown sugar (packed), and granulated sugar. Beat on medium-high speed for about 3 minutes. The mixture should become lighter in color and fluffy, indicating it’s well aerated. Scrape down the sides and bottom of the bowl with a spatula to ensure everything is evenly mixed.
STEP 6: Add Vanilla and Eggs. With the mixer on low speed, add the vanilla extract and mix just until combined. Then, add the eggs one at a time, beating well after each addition until fully incorporated. After all eggs are in, scrape down the sides of the bowl once more and beat for another minute on medium speed to ensure a smooth, emulsified mixture.
STEP 7: Incorporate Dry Ingredients. Reduce the mixer speed to low. Gradually add the whisked dry ingredients to the wet mixture, mixing just until no streaks of flour remain. Be careful not to overmix, as this can lead to a tough cake.
STEP 8: Fold in Grated Carrots. To prevent overmixing and ensure a tender crumb, remove the bowl from the mixer. Use a rubber spatula to gently fold in the freshly grated carrots until they are evenly distributed throughout the batter.
STEP 9: Bake the Cakes. Divide the cake batter evenly among the three prepared 8-inch cake pans. Each pan should hold approximately 20 ounces of batter. Bake for 30-33 minutes, or until a wooden skewer or toothpick inserted into the center of a cake comes out with only a few moist crumbs attached. Avoid over-baking, as this can dry out your cake.
STEP 10: Cool the Layers. Allow the cake layers to cool in their pans on a wire rack for about 10 to 15 minutes. This allows them to firm up slightly. After this initial cooling, carefully invert the cakes onto the wire racks, remove the pans and parchment paper, and let the cake layers cool completely to room temperature before frosting. This is essential for preventing your frosting from melting.
STEP 11: Prepare for Assembly. Once the cakes are completely cool, level the tops with a serrated knife if needed, creating a flat surface for easy stacking. If you’re not assembling the cake immediately, wrap each cooled layer tightly in plastic wrap. They can be stored in the fridge for 3-5 days or in the freezer for up to 2 months. Cold or frozen cake layers are easier to handle and produce fewer crumbs during frosting.
For the Cream Cheese Buttercream:
STEP 1: Cream Butter and Cream Cheese. In the bowl of an electric mixer (or using a hand mixer), combine the softened unsalted butter and room temperature cream cheese. Beat on medium speed for about two minutes until light and fluffy. Stop the mixer and scrape down the sides and bottom of the bowl thoroughly with a spatula. Beat again for another 2 minutes to ensure a smooth, lump-free base.
STEP 2: Add Remaining Ingredients. With the mixer on low speed, gradually add the sifted powdered sugar. Once it’s mostly incorporated, pour in the heavy whipping cream, vanilla extract, and a pinch of salt. Mix on low speed just until combined. Stop the mixer and scrape down the sides of the bowl once more.
STEP 3: Whip to Fluffy Perfection. Turn the mixer speed up to medium-high and beat for about 3 to 5 minutes. This step whips air into the buttercream, making it light, fluffy, and incredibly smooth.
STEP 4: Remove Air Pockets. For the silkiest finish, use a rubber spatula or a sturdy wooden spoon to beat out any remaining air pockets by hand. Stir and press the buttercream against the sides of the bowl for a minute or two until it is perfectly smooth and spreadable.
Assembling Your Brown Butter Carrot Cake for a Stunning Finish
- Secure the First Layer: Place a small dollop of cream cheese buttercream in the center of your cake board or serving platter. This acts as a “glue” to prevent your cake from sliding around while you decorate it. Place the first cooled and leveled cake layer on top, bottom side down.
- Work with Cold Layers: Ensure your cake layers are cold or even slightly frozen. This makes them much easier to handle, significantly reduces crumb shedding into your frosting, and prevents layers from slipping during assembly.
- First Filling Layer: Evenly spread about 1 cup of the cream cheese buttercream over the first cake layer, using an offset spatula to create a nice, level surface. If you’ve decided you absolutely must have nuts in your carrot cake, this is the perfect time to sprinkle them over this buttercream layer!
- Second Layer and Filling: Carefully place the second cake layer on top of the first layer of frosting, positioning it bottom side up for a flat top. Gently press down to secure it, ensuring it’s level. Repeat step 3 by spreading another 1 cup of buttercream evenly over this second layer.
- Final Layer and Crumb Coat: Place the final cake layer on top of the second layer of filling, again, bottom side up. Gently press to secure. Now, apply a thin, even layer of buttercream over the entire cake – the top and all sides. This is known as the crumb coat, and it is SO important! A crumb coat effectively traps all those pesky loose crumbs, preventing them from mixing into your final layer of frosting. Once applied, transfer the crumb-coated cake to the freezer for about 15-20 minutes, or to the fridge for 30 minutes, to allow the crumb coat to set firmly.
- Final Frosting: Once the crumb coat is chilled and firm, remove the cake from the freezer/fridge. Apply the remaining buttercream, spreading it evenly and smoothly over the top and sides of the cake. Use an offset spatula or bench scraper to achieve a polished finish.
- Decorate and Serve: Decorate as desired (e.g., with piped frosting borders, extra grated carrot, or a dusting of cinnamon). For the best flavor and texture, allow the cake to come to room temperature for at least 30 minutes before slicing and serving.
Storing Your Brown Butter Carrot Cake for Maximum Freshness
Proper storage is essential to keep your delicious brown butter carrot cake fresh and moist. Here are our top tips:
Storing Unfrosted Cake Layers:
If you’re baking your cake layers in advance (a great time-saving strategy!), ensure they are completely cooled. Then, wrap each layer individually and tightly in plastic wrap. This prevents them from drying out and absorbing odors from the refrigerator. Wrapped layers can be stored in the fridge for 3-5 days. For longer storage, see the freezing instructions below.
Storing Frosted Cake:
Once your brown butter carrot cake is fully assembled and frosted, it should be stored in an airtight cake carrier or covered loosely with plastic wrap. Due to the cream cheese buttercream, the cake must be kept refrigerated. It will stay fresh and delicious in the fridge for 3-5 days. Remember to bring the cake to room temperature for about 30-60 minutes before serving, as the flavors are best when the cake is not too cold.
Freezing Your Brown Butter Carrot Cake:
This cake is incredibly freezer-friendly, making it perfect for making ahead or enjoying later!
- Freezing Unfrosted Layers: Once baked and completely cooled, wrap individual cake layers tightly in plastic wrap, then add a layer of aluminum foil. Label and date them. They can be stored in the freezer for up to 2 months. Thaw them in the refrigerator overnight before leveling and frosting.
- Freezing a Decorated Cake: If you wish to freeze the entire decorated cake, first chill the cake in the refrigerator until the frosting is firm (about 1-2 hours). This prevents the frosting from sticking to the wrap. Once firm, wrap the entire cake tightly in several layers of plastic wrap, then cover with a layer of aluminum foil for extra protection against freezer burn. It can be stored like this in the freezer for up to 6 months. When you’re ready to serve, transfer the frozen cake to the refrigerator to thaw slowly overnight. This gradual thawing helps to minimize condensation. Once thawed, let it come to room temperature for an hour before slicing and enjoying!
If you’re looking for other fantastic recipes to try, here are some of our favorites:
Brown Butter Blueberry Cookies,
Rocky Road Brownies,
Banana Biscoff Cake
Recipe
Brown Butter Carrot Cake
Molly Murphy
Pin Recipe
Ingredients
For the carrot cake layers
- 1 cup browned butter cooled
- 2 Tablespoons vegetable oil
- ½ cup unsweetened applesauce
- 1 cup brown sugar packed
- 1 cup granulated sugar
- 6 eggs at room temperature
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 Tablespoon baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 4 cups freshly grated carrots (you need these to be fresh)
Cream Cheese Buttercream
- 1 ½ cups unsalted butter room temperature
- 8 ounces cream cheese room temperature
- 6 cups powdered sugar measured and then sifted
- ¼ cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- pinch of salt
- This recipes makes enough to frost and fill a cake if you want to have some extra for piping on the top, i suggest making 1.5 recipe.
Instructions
For the cake
-
Preheat oven to 350°F. Spray three 8 inch cake pans with non-stick baking spray. Line with parchment paper on the bottom and spray again. Set aside.
-
In a medium sized sauce pan, melt the butter on medium heat. Keep stirring the butter until it starts to foam and the milk deposits on the bottom separate. Stir until the butter starts to brown and you hear crackling noises. Take off heat. Pour in a glass bowl. Let it cool for 10-15 minutes.
-
While the butter is cooling, grate the carrots into a large bowl. After you are done, set them aside.
-
In a medium sized mixing bowl, whisk the flour, spices, baking powder, baking soda and salt. Whisk to combine. Set aside.
-
In the bowl of stand mixer, beat the brown butter, oil, applesauce, and both sugars on medium high for about 3 minutes. The mixture should look lighter in color once it is beaten.
-
With the mixer on medium speed, add the eggs, one at a time, making sure to scrape down the sides and bottom of the bowl between additions. Once all of the eggs are combined, beat the mixture for about a minute on medium speed. Add the vanilla and mix on low.
-
With the mixer on low, gradually add the flour mixture. With a rubber spatula, fold in the carrots.
-
Evenly divide the cake batter between the three prepared pans (about 20 ounces of batter in each). Bake for 30-33 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs on it. Don’t over bake.
-
Let the cake layers cool in the pans on cooling racks for about 10 to 15 minutes. Transfer the cake layers out of the cake pan and onto the cooling racks to cool completely.
-
After the cakes have cooled, level the cakes, if needed. If you are not using them right away, wrap them in plastic wrap and freeze. If you are using them within 1-2 days of baking, wrap them in plastic wrap and place them in the fridge.
For the cream cheese buttercream
-
In the bowl of an electric mixer, combine the butter and cream cheese. Beat on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
-
With the mixer on low speed, add the powdered sugar, followed by the cream, vanilla, and a pinch of salt. Beat on low just until mixed. With a rubber spatula, scrape down the sides of the bowl.
-
Turn the mixer up to medium-high speed and beat for about 3 to 5 minutes.
-
With a rubber spatula or a wooden spoon, beat out all of the air pockets by hand for a smooth look.
Assembly
-
Pipe a small dollop of buttercream onto the middle of a cake board. Place the first cake layer, top side up.
-
Evenly spread about 1 cup of the cream cheese buttercream onto the cake layer. Place the second cake layer top side down onto the buttercream and spread another 1 cup of buttercream over the second layer.
-
Place the third cake layer top side down.
-
Apply a thin layer of buttercream over the entire cake. This is called the crumb coat. Freeze the crumb coated cake for about 15 minutes to set the crumb coat.
-
Once the crumb coat is set, finish frosting the cake with the remaining buttercream.
-
this cake is best served at room temperature.
Nutrition