Carrot Cake With Brown Butter Cream Cheese Frosting Food

CARROT CAKE WITH BROWN BUTTER CREAM CHEESE FROSTING

Steps:

• Position oven rack to the middle. Preheat oven to 350° F (177°C). Grease the bottom and sides of a 9x13-inch rectangular cake pan with non-stick cooking spray. Set aside.
• In a large bowl, add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a whisk or hand mixer), add the oil and both sugars. Mix on medium-high speed until combined.
• Add the applesauce and sour cream and continue to mix until completely combined.
• Scrape down the sides and bottom of the bowl. Lower the speed to medium-low and mix in the eggs, one at a time until just combined. Mix in the vanilla.
• Add the dry ingredients in three additions, mixing on low speed after each addition until completely combined.
• Using a rubber spatula, fold in shredded carrots and up to 1 or 2 cups of any add-ins, if you desire (see notes).
• Pour batter into prepared pan and spread into an even layer. Bake for 45 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Remove cake from oven and place on cooling rack to cool completely.
• Add the cold butter to a small saucepan, preferably one with a light bottom so you can easily see the colour change.
• Heat over medium heat until butter has melted.
• Once melted, the butter will begin to bubble and foam. Continue to stir, cooking until the butter turns a golden brown. This can take about 3-5 minutes, but don't rely on time. Keep your eyes on the butter to see when it starts to turn brown!
• Immediately remove the browned butter from the stovetop and pour it into a small bowl. Allow to cool for 15 minutes.
• Cover the bowl and place in the refrigerator so the brown butter can solidify (around 1-2 hours. I just left it overnight).
• Once solid, remove brown butter from the refrigerator and let it sit at room temperature for at least 30 minutes to soften up again. Scrape butter into the bowl of a stand mixer, or a large mixing bowl (if using a hand mixer).
• Beat the softened browned butter on medium-high speed until fluffy, 1-2 minutes.
• Add the softened cream cheese and continue to beat until pale and fluffy, about 4-5 minutes.
• Scrape down the sides and bottom of the bowl. Add the powdered sugar, one cup at a time and beat on low speed after each cup until combined.
• Once combined add vanilla and salt and continue to beat until combined and smooth.
• Increase speed to medium-high and beat for about 5-7 minutes, or until frosting is light and fluffy.
• You can simply spread the frosting onto the whole cake, or you could decorate like I did!
• To do this, I sliced the entire cooled cake and removed the slices from the pan.
• Scoop the frosting into a piping bag fitted with a ruffle tip (I used Wilton 104).
• Starting on the corner of the slice, pipe in a side to side motion, working your way to the other corner. Make sure the wide part of the ruffle tip is on the bottom and positioned at a 90° angle. Repeat for each slice. Doing this on individual slices rather than the whole cake keeps the design neat!
• Sprinkle some chopped pecans onto each slice, if desired. Serve and enjoy!

BROWN BUTTER CARROT SHEET CAKE WITH BROWN BUTTER-CREAM CHEESE FROSTING

Steps:

• Place butter in a light-colored saucepan over medium heat. Cook, swirling the pan constantly, until butter is bubbling, smells nutty, and browned bits begin to form on the bottom of the pan, 5 to 10 minutes. Immediately remove from heat and pour butter into a heat-safe bowl. Allow brown butter to cool to room temperature, about 15 minutes.
• Preheat the oven to 325 degrees F (165 degrees C). Grease a 12x16-inch pan and line with parchment paper.
• Whisk together flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt in a bowl.
• Beat cooled brown butter and brown sugar in a large bowl with an electric mixer on medium speed until well combined. Beat in eggs, one at a time, mixing well after each addition, until mixture is light and fluffy. Mix in vanilla. Pour in 1/2 of the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined.
• Fold in shredded carrots, walnuts, and raisins. Pour batter into the prepared pan and smooth out the top with a spatula.
• Bake in the preheated oven until cake is golden and a toothpick inserted into the center of it comes out clean, 23 to 27 minutes. Transfer onto a wire rack and cool completely, about 30 minutes.
• While cake is cooling, repeat step 1 to brown butter for the frosting. Let cool to room temperature, about 15 minutes.
• Beat cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth. Add in cooled brown butter and mix until thoroughly combined. Mix in powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Beat frosting at medium-high speed until completely smooth, 1 to 2 minutes.
• Spread frosting over the cooled cake. Chill cake until ready to serve.