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Browned Butter Carrot Cake

I know, the last thing we need is yet another carrot cake recipe, but browned butter brings a whole new level of complexity and flavor to any recipe and this one is no exception.  If you like rich buttery flavor, the browned butter brings out such a rich quality to this cake.

Posted By: Leilani
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  • 1 pound carrots, grated
  • 3 large eggs, room temperature
  • 2 cups sugar
  • 1 1/2 cups canola (or safflower) oil
  • 1/3 cup buttermilk, room temperature
  • 1 1/2 tsp vanilla extract
  • 2 cups unbleached all-purpose flour
  • 1 cups whole wheat flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/8 tsp ground cloves


  • 2 sticks of unsalted butter (room temperature)
  • 16 oz. reduced-fat cream cheese (room temperature)
  • 1 tsp vanilla extract
  • dash of sea salt
  • 3-4 cups icing/powdered sugar


  • 1/4 cups shredded coconut, toasted

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Cooking Process:


Preheat oven to 350°. Spray two 9" round cake pans with butter and line with parchment paper. Whisk together carrots, eggs, sugar, oil, buttermilk, and vanilla extract.

In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices. Stir flour mixture into carrot mixture in three parts until well combined.

Distribute batter evenly between the pans. Bake for 30-40 minutes or until cake tester comes out clean. Allow cakes to cool completely before icing.

Place one stick of butter in a small saucepan. Cook on medium-high heat until butter is browned, about 5 minutes. Pour into small bowl and refrigerate for 15 minutes to cool.

Once cooled, cream together browned butter, regular butter, and cream cheese until smooth. Add vanilla extract and salt. Mix. Add powdered sugar one cup at a time. Mix well between each addition. After 3 cups, taste to see if additional sugar is necessary.

To assemble the cake, place bottom layer of cake on cake stand, bottom side up, leveling the top if necessary. Add a layer of icing. Place second layer on top, leveling if necessary. Dirty ice the cake. Place in refrigerator for 20 minutes to chill. Finish icing the rest of the cake using an offset spatula. Using the back of a spoon, drag circles in the top of the cake for the swirl effect.

Sprinkle with toasted coconut, if desired. Refrigerate. Serve cake at room temperature.