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Cardamom Carrot Cake with Brown Butter Cream Cheese Frosting
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing bowls
  • 8-inch round cake pan
  • Whisk
  • Small skillet
  • Electric mixer

Ingredients
  

  • 1 1/2 cups grated carrots
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter
  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1/4 cup chopped toasted walnuts

Instructions
 

  • Preheat the oven to 350°F and grease an 8-inch round cake pan. Line the bottom with parchment paper.
  • In a large bowl, whisk together the flour, granulated sugar, cardamom, baking powder, baking soda, and salt.
  • In a separate bowl, beat the eggs with the vegetable oil and vanilla extract until smooth. Stir in the grated carrots.
  • Pour the wet mixture into the dry ingredients and stir just until combined. Spread the batter evenly in the prepared pan.
  • Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before removing.
  • While the cake cools, melt the butter in a small skillet over medium heat. Cook until it turns golden brown and smells nutty, then pour into a bowl and let it cool to room temperature.
  • Beat the browned butter with the cream cheese until smooth. Add the powdered sugar and vanilla extract and mix until creamy.
  • Spread the frosting over the cooled cake and sprinkle the chopped toasted walnuts on top.

Notes

Brown the butter just until it reaches a medium amber color so the nutty flavor stays balanced and does not turn bitter. If the frosting feels too soft after mixing, chill it for 10 minutes before spreading. The walnuts add a nice crunch that contrasts the creamy frosting. Store any leftovers in the refrigerator for up to three days.
Course: Dessert
Cuisine: American
Equipment: Mixing bowls, 8-inch round cake pan, Whisk, Small skillet, Electric mixer