Mini Carrot Cake with Brown Butter Cream Cheese Frosting
Servings 9 to 16 slices
Ingredients
For the Cake
- 2 large eggs, at room temperature
- 3/4 cup + 2 tbsp dark brown sugar, packed 190 grams
- 1/3 cup granulated sugar 75 grams
- 1/2 cup vegetable oil 112 mL
- 3 tbsp full fat sour cream, at room temperature 40 grams
- 1 tsp vanilla extract
- 1 and 1/3 cup + 1 tbsp all-purpose flour, spooned & leveled or weighed out 183 grams
- 1 and 1/4 tsp baking powder
- 1/2 tsp + 1/8 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
- 1 and 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 2/3 cup milk, at room temperature I use 2%. 160 mL
- 1 and 1/2 cups finely grated carrots, see note About 3 large carrots -150 grams (weigh this out for the best accuracy!)
- 1/2 cup pecans, chopped Can sub walnuts or omit entirely. 50 grams
For the Brown Butter Cream Cheese Frosting
- 6 tbsp salted butter, cubed See note
- 6 ounces cream cheese, cold
- 2 cups powdered sugar
- 1 tsp vanilla extract
- pinch of salt
- pinch of cinnamon
Instructions
- Brown the Butter: Brown your butter ahead of time so it can chill in the fridge. In a nonstick pot or pan over medium heat, melt the butter. Turn the heat to medium-low and continue cooking the butter - stirring constantly. The butter will get foamy, then turn golden, then start to turn brown and develop a nutty/caramely aroma. Once it reaches a deep golden color, remove from the heat and pour into a heat-safe container. Let it chill in the fridge so that it can come back to the consistency of room temperature softened butter. Make-Ahead Tip: This can be done up to 2 weeks ahead and stored in an airtight container in the fridge. Let it soften back to room temp before using, as you normally would with butter, if it has completely hardened.
- Prep: Preheat your oven to 350° F. Grease a 9x9 inch cake pan with shortening (use a paper towel and make sure to get into all the corners well). Then, dust the pan with flour, tapping it around so the shortening is coated entirely. This will ensure your cake pops out perfectly after baking! Note: If you don't have shortening, spray the pan with nonstick spray then line it with parchment paper so all the sides and bottom are completely covered.
- Make the Cake Batter: Add the eggs to a large mixing bowl and beat with an electric mixer for 30 seconds on medium high speed. Add sugars and beat on medium high speed until the mixture is pale and thick, 1 minute. Whisk in the oil, sour cream, and vanilla. Add the dry ingredients and begin folding in with a silicone spatula until halfway incorporated, then pour in the milk, grated carrots, and chopped nuts. Continue gently folding together just until the last streaks of flour disappear into the batter. If there are a few lumps, that's fine.
- Bake: Pour the batter into your prepared pan, and bake for 38 to 43 minutes. A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs, not wet batter. Let the cake cool in the pan on a cooling rack for 10 minutes, then invert it onto a plate, then onto a cooling rack (so it's right-side-up). Let the cake cool completely before frosting it.
- Make the Brown Butter Cream Cheese Frosting: Add the brown butter and cream cheese to a medium mixing bowl and cream on high speed with an electric mixer until well combined, about a minute. Add the powdered sugar and vanilla, and mix until creamy. If it's not coming together, add 1-2 tsp of milk. Taste, and add a pinch of salt and or cinnamon to taste (don't skip these flavor makers!). Frost the cooled cake with a butter knife or offset spatula and create swoops and swirls with the back of a spoon for a pretty look.
- Serve + Store: Sprinkle the top of the cake with chopped nuts, sprinkles, or serve it as is. Serve the cake immediately, and store leftovers in an airtight container in the fridge for 3-4 days.
Notes
Note: To measure half an egg, simply beat a whole egg well in a small bowl or measuring cup. One large egg is about 50 grams. Use half of that - 25 grams, or two tablespoons. Reserve the other half for your morning scramble!
Note: I love the flavor the brown butter adds to the frosting, but you can just use the butter as-is in a pinch, instead of browning it.