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ultra-moist carrot cake - featured image

Ultra-Moist Carrot Cake with Brown Butter Frosting

  • Author: Natalia
  • Total Time: 1 hour 2 minutes
  • Yield: 12 servings 1x

Description

An incredibly tender and moist carrot cake featuring a rich, nutty brown butter cream cheese frosting. This recipe uses freshly grated carrots and a specific oil-to-sugar ratio to ensure the cake stays moist for days.

Ingredients

Scale
  • 1 cup (240ml) vegetable oil
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed brown sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 3 cups (500g) fresh carrots, peeled and grated
  • 1 cup walnuts, chopped (optional)
  • 1 cup (226g) unsalted butter (for frosting)
  • 8 oz (225g) full-fat block cream cheese, room temperature (for frosting)
  • 3–4 cups (360-480g) powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1/2 teaspoon salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper. Dust with flour.
  2. In a large bowl, whisk together oil, granulated sugar, and brown sugar until combined.
  3. Add eggs one at a time, whisking after each addition, then mix in vanilla extract.
  4. In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed or with a spatula until just combined.
  6. Gently fold in grated carrots and chopped walnuts until evenly distributed.
  7. Divide batter evenly between prepared pans. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  9. While cakes cool, melt butter in a saucepan over medium heat. Stir constantly until it turns amber and smells nutty. Remove from heat and pour into a heat-proof bowl to cool completely.
  10. Beat room-temperature cream cheese until smooth. Add cooled brown butter and vanilla, beat until combined.
  11. Gradually add powdered sugar, beating on low until incorporated, then beat on high for 2 minutes until fluffy. Add salt.
  12. Place one cake layer on a serving plate, spread frosting on top, add second layer, and frost top and sides.

Notes

Use freshly grated carrots, not pre-shredded, for maximum moisture. Ensure cream cheese and butter are at room temperature for smooth frosting. Do not overbake the cake to prevent dryness. Store leftovers in the refrigerator for up to 5 days.

  • Prep Time: 30 minutes
  • Cook Time: 32 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 480
  • Sugar: 38
  • Sodium: 350
  • Fat: 28
  • Saturated Fat: 12
  • Carbohydrates: 52
  • Fiber: 2
  • Protein: 6

Keywords: carrot cake, brown butter frosting, moist carrot cake, homemade cake, fall dessert, cream cheese frosting

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Find it online: https://fooduvo.com/ultra-moist-carrot-cake-easy-homemade-recipe/