Moist Carrot Cake with Brown Butter Cream Frosting
This is the last carrot cake recipe you will ever need. Engineered for a perfect crumb that stays moist for days, this cake balances the warmth of cinnamon, ginger, and nutmeg with the crunch of toasted pecans. The crowning glory is our signature Brown Butter Cream Cheese Frosting—a sophisticated twist on a classic that elevates this cake from "home-style" to "gourmet."
Why You'll Love This Recipe
- Unbeatable Moisture: The use of oil instead of butter in the cake base ensures it stays soft even when cold.
- The Frosting Upgrade: Browning the butter takes the edge off the sweetness and adds a "professional" flavor profile.
- Spiced to Perfection: We don't just use cinnamon; ginger and nutmeg provide a complex, warming background.
- Textural Contrast: Soft cake, velvety frosting, and crunchy toasted nuts.
30 mins
45 mins
1 hours 15 mins
Written by: Paul C.
Recipe Type: Bakings
Difficulty Level: Easy/Medium
Cuisine: American
Yield: Two 9-inch layers (12 servings)
Ingredients
The Cake Batter
The Brown Butter Frosting
Instructions
Prep: Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
Brown the Butter (Do this first!): Melt the butter in a pan over medium heat. Whisk until it foams and you see brown specks at the bottom. It will smell like toasted nuts. Pour into a bowl and put it in the fridge until it reaches the consistency of soft butter.
Mix Dry: Whisk flour, baking soda, baking powder, salt, and spices in a medium bowl.
Mix Wet: In a large bowl, whisk the oil and both sugars. Add eggs one at a time, whisking well.
Combine: Fold the dry ingredients into the wet until just combined. Stir in the carrots and pecans.
Bake: Divide batter into pans. Bake for 35–45 minutes. A toothpick should come out clean. Let them cool completely before frosting.
Make Frosting: Beat the re-solidified brown butter and cream cheese until fluffy. Gradually add powdered sugar, vanilla, and salt.
Assemble: Frost the top of the first layer, stack the second, and cover the whole cake.
You Must Know
Never use pre-shredded carrots from a bag. They are dry and hard. Freshly grated carrots release moisture as the cake bakes, which is what makes this recipe legendary.
Storage Tips
Fridge: Because of the cream cheese, this cake needs to stay in the fridge. It actually tastes better on Day 2!
Freezer: You can freeze the unfrosted layers for up to 2 months.
Ingredient Substitutions
- Nut-free: Replace pecans with raisins or just leave them out.
- Healthier-ish: ou can replace 1/2 cup of oil with unsweetened applesauce, but the texture will be slightly denser.
Success Stories
"I made this for my dad’s 60th birthday. He usually hates cake, but he had two slices. The brown butter in the frosting is a total game-changer—it tastes like high-end praline!" — Sophie, Berlin.
Pro Tips
- Toast your nuts: Spend 5 minutes toasting the pecans in a dry pan before adding them to the batter. It triples the flavor.
- Room Temp Eggs: Cold eggs can cause the oil/sugar emulsion to break. Soak them in warm water for 5 minutes if you forgot to take them out of the fridge.
Recipe Tips & Advice
Yes! Use a 9x13 pan and bake for 45–50 minutes.
Either your butter was still too warm/liquid, or your cream cheese was too hot. Chill the frosting for 30 minutes if it's too soft to spread.
Recipe Summary
Yield: 12 Servings
Total Time: 1 hour 15 mins
Calories per serving: 420 kcal