This is a moist and flavorful carrot cake. When it is combined with the buttery and nutty flavor of the brown butter cream cheese frosting, it is the ultimate carrot cake recipe.

Prep 20

Bake 55

Total 2 15

Yield 16 slices

Print Recipe

Prep Time 20

Cook Time 55

Cooling time 1

Total Time 2 15

Servings: 16 slices

Course: Dessert

Cuisine: American

Ingredients

For the cake:

4 cups finely grated carrots loosely packed
2 ⅓ cups gluten free flour I recommend King Arthur Measure For Measure Gluten Free Flour
1 ½ tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
¼ tsp ginger
¼ tsp cloves
¼ tsp nutmeg
1 ¼ cups sugar
1 cup brown sugar lightly packed
1 ¼ cups vegetable oil
4 large eggs room temperature
2 tsp vanilla
zest of ½ large orange
¼ cup unsweetened shredded coconut
¼ cup golden raisins
¼ cup pecans toasted and chopped

For the frosting and decoration:

1 cup unsalted butter browned and cooled, see note
2 (8 ounce) cream cheese room temperature
6 cups powdered sugar
¼ tsp salt
2 tsp vanilla or vanilla bean paste
1 ½ cups Baker's Fruit Blend if desired, see note

Equipment

Instructions

For the cake:

Preheat oven to 350°F. Generously grease two 8-inch round cake pans, then line them with greased parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until well combined.
In a stand mixer with the whisk attachment, or an electric mixer, blend both sugars, oil, eggs, vanilla, orange zest, coconut, golden raisins, pecans, and carrots. Then add the dry ingredients and mix just until fully combined.
Divide the batter into the two prepared pans and spread evenly using an offset spatula. Gently tap the pans on the counter several times to release excess air bubbles.
Bake until a tester comes out clean, 50 to 55 minutes. Let cakes cool 10 minutes in the pan and then invert onto a plate, remove the parchment, and cool completely before frosting.

For the frosting:

In a stand mixer with paddle attachment, or an electric mixer, beat the cooled brown butter (see notes for how to make brown butter) and room temperature cream cheese for 2 minutes until light and smooth.
Add the powdered sugar, vanilla, and salt and mix until smooth.

To assemble the cake:

Put one of the layers of cake on an 8-inch cardboard cake circle or plate and then top it with 1 cup of frosting. Repeat with the next layer.
Cover the cake with a thin crumb coat. Refrigerate for 10 minutes to set. Then finish with the rest of the frosting. You can leave it simple or press dried fruit, or desired garnish, onto the sides.

Notes

To make brown butter: Brown the butter: Set out a medium heatproof bowl or glass liquid measuring cup because you’ll need it at the end of this step. Place the butter in a light colored skillet or saucepan. A light-colored interior allows you to determine when the butter begins to brown. Melt the butter over medium heat, stirring or whisking constantly. Once melted, the butter will begin to foam. Continue stirring/whisking, keeping a close eye on it. After about 5–7 minutes, the butter will begin browning and you’ll notice lightly browned specks forming at the bottom of the pan. The butter will have a nutty aroma. The color will gradually deepen, from yellow to golden to golden-brown; once it’s a light caramel-brown color, immediately remove from heat and pour into the bowl; be sure to scrape out and include the brown solids that have formed on the bottom of the pan. Cool completely until it is the consistency of room temperature butter.

Baker’s Fruit Blend is a product from King Arthur that has dried raisins, apricots, peaches, nectarines, pears, and cranberries. You can use any desired blend of dried fruit or nuts, or coconut.

If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.