Description
This Decadent Fall Dessert Idea features a soft, spiced carrot cake layered with nutty brown butter cream cheese frosting — a perfect treat for the season.
Ingredients
2 ¼ cups all-purpose flour (290g)
1 ¼ cup granulated sugar (250g)
⅔ cup light brown sugar (133g)
1 tsp baking soda
2 tsp baking powder
¾ tsp salt
2 tsp cinnamon
½ tsp nutmeg
½ tsp cardamom
1 ⅓ cup vegetable oil (300g)
4 large eggs
2 tsp vanilla
4 cups grated carrots (360g)
⅔ cup toasted walnuts (80g)
⅔ cup shredded coconut (40g)
⅔ cup crushed pineapple (180g)
Brown Butter Cream Cheese Frosting:
1 cup unsalted butter (226g)
16 oz cream cheese (453g)
1 tsp vanilla
½ tsp salt
3 cups powdered sugar (360g)
Instructions
1. Preheat oven to 350°F and line three 8-inch pans.
2. Toast walnuts for 7 minutes.
3. Whisk flour, sugars, baking soda, baking powder, salt, and spices.
4. In another bowl, whisk oil, eggs, and vanilla.
5. Combine wet and dry ingredients until smooth.
6. Fold in carrots, walnuts, coconut, and pineapple.
7. Divide batter and bake 25–27 minutes.
8. Cool cakes for 15 minutes, then chill.
9. Brown butter until golden and cool.
10. Beat cream cheese, butter, vanilla, and salt.
11. Add sugar gradually until fluffy.
12. Frost layers and decorate.
Notes
Use freshly grated carrots for best texture.
Cool brown butter before mixing with cream cheese.
Wrap cakes while warm for added moisture.
Store refrigerated for up to 5 days or freeze slices for 2 months.