Brown Butter Carrot Cake
How to make a super rich and moist Carrot Cake. Here's what you'll need: 1 cup unsalted butter 1&½ cup brown sugar (300g) 1/4 cup oil (60ml) 4 large eggs (room temp) 2 tsp vanilla extract (10ml) 1/2 cup yogurt (120g) 2 and ½ cups flour (312g) 2 tsp baking soda (8g) 1 tsp baking powder (4g) 1/2 tsp salt (3g) 1/4 tsp ginger powder (.5g) 2 tsp cinnamon powder (3g) 2 & ½ cup grated carrots 1/2 cup crushed pineapple 1/2 cup raisins 1 cup walnuts For the Frosting: 12 oz cream cheese (340g) 1/2 cup butter (browned & cooled) 1 cup heavy or whipping cream 2 and a half cups powdered sugar (300g) 1 tsp vanilla extract (5ml) 1. Preheat oven at 170C or 340F. Grease an 8 or 9 inches pan and line with parchment paper. 2. For the cake: In a pan over medium heat, melt butter for the cake and frosting until stirring occasionally. Once it is amber in color, remove from heat. Pour 1 cup of browned butter to a mixing bowl. Save the remaining half cup of browned butter for frosting later. Let it cool down. 3. When it's cooled, whisk in sugar and oil. Then add eggs and vanilla. Then yogurt. Mix well. 4. Sift in all purpose flour, baking powder, baking soda, salt, cinnamon powder and ginger powder. Mix to combine. 5. Add grated carrots, crushed pineapple, raisins and walnuts. Mix to combine. 6. Pour batter equally to the prepared pans. 7. Bake for 25 minutes or until toothpick comes out clean when inserted. Let it cool down. 8. For the Frosting: Beat cream cheese to soften, add cooled brown butter. Beat until creamy. Add icing sugar and whipping cream or heavy cream. Then add vanilla. Beat until creamy. 9. Slice each cake in half to create 4 layers. Place one cake layer cut side up on a platter. Spread a dollop of frosting. Repeat with the remaining layers. Spread the remaining frosting to cover the whole cake. Coat the side of the cake with coarsely chopped walnuts. 10. Serve and enjoy! Food for the soul: Genesis 2:3 God blessed the seventh day and made it holy because He rested from all His work of creation on that day. #carrotcake #cake #savoreasy
How to make a super rich and moist Carrot Cake. Here's what you'll need: 1 cup unsalted butter 1&½ cup brown sugar (300g) 1/4 cup oil (60ml) 4 large eggs (room temp) 2 tsp vanilla extract (10ml) 1/2 cup yogurt (120g) 2 and ½ cups flour (312g) 2 tsp baking soda (8g) 1 tsp baking powder (4g) 1/2 tsp salt (3g) 1/4 tsp ginger powder (.5g) 2 tsp cinnamon powder (3g) 2 & ½ cup grated carrots 1/2 cup crushed pineapple 1/2 cup raisins 1 cup walnuts For the Frosting: 12 oz cream cheese (340g) 1/2 cup butter (browned & cooled) 1 cup heavy or whipping cream 2 and a half cups powdered sugar (300g) 1 tsp vanilla extract (5ml) 1. Preheat oven at 170C or 340F. Grease an 8 or 9 inches pan and line with parchment paper. 2. For the cake: In a pan over medium heat, melt butter for the cake and frosting until stirring occasionally. Once it is amber in color, remove from heat. Pour 1 cup of browned butter to a mixing bowl. Save the remaining half cup of browned butter for frosting later. Let it cool down. 3. When it's cooled, whisk in sugar and oil. Then add eggs and vanilla. Then yogurt. Mix well. 4. Sift in all purpose flour, baking powder, baking soda, salt, cinnamon powder and ginger powder. Mix to combine. 5. Add grated carrots, crushed pineapple, raisins and walnuts. Mix to combine. 6. Pour batter equally to the prepared pans. 7. Bake for 25 minutes or until toothpick comes out clean when inserted. Let it cool down. 8. For the Frosting: Beat cream cheese to soften, add cooled brown butter. Beat until creamy. Add icing sugar and whipping cream or heavy cream. Then add vanilla. Beat until creamy. 9. Slice each cake in half to create 4 layers. Place one cake layer cut side up on a platter. Spread a dollop of frosting. Repeat with the remaining layers. Spread the remaining frosting to cover the whole cake. Coat the side of the cake with coarsely chopped walnuts. 10. Serve and enjoy! Food for the soul: Genesis 2:3 God blessed the seventh day and made it holy because He rested from all His work of creation on that day. #carrotcake #cake #savoreasy