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A Browned Butter Carrot Cake for Sarah

2/23/2015

1 Comment

 
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I got into the habit of baking birthday cakes for my family many years ago. Each time a birthday comes around, I get a different request. Recently, my sister-in-law Sarah had a birthday and requested a carrot cake. I can't remember the last time I baked a carrot cake. It's been at least 10 years. However, I do recall that most carrot cake recipes call for a huge amount of vegetable oil. There's nothing particularly wrong with using vegetable oil for cakes. Oil in the recipe adds richness and keeps the cake very moist. The downside to using vegetable oil is that the oil should be organic, non-GMO and very neutral in flavor. You don't want the vegetable oil to add any odd flavor to the cake.

My solution to the vegetable oil dilemma is to use melted BUTTER! In my experience, butter provides the required moisture and richness of oil without becoming too dense. The cake comes out just a bit lighter with a more delicate crumb. If you prefer a slightly lighter texture to your carrot cake than this recipe is for you. 

Wait! I haven't  told you about the extra little step that will make your cake really stand out. You need to do a little more to your butter than simply melt it on the stovetop. You need to BROWN YOUR BUTTER! When you allow butter to gently heat up past its melting point, it will slowly begin to brown. As the milk-solids in the butter turn brown, they cause the butter to take on a wonderful nutty flavor and aroma. The French refer to this type of butter as "beurre noisette". I'm sure it has something to do with the hazelnut flavor the butter contains when you're done. I think the browned butter makes this cake so good that it doesn't even need the cream cheese icing. But as you can see in the pic above, I can't resist a good cream cheese icing. Besides, a birthday cake just doesn't seem complete without the icing. 

Well, that's the secret. Click "Read More" below for the recipe. Now go brown some butter and bake a cake! Enjoy!

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Assemble the ingredients...
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Don't forget to brown the butter! 
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Allow the cakes to cool completely on a wire rack lined with baking parchment...
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Make the icing while the cake is cooling...

Browned Butter Carrot Cake

Prepare your baking pan by greasing and dusting with flour. I cut out a round of parchment paper in the bottom of the pan as well. If you don't have parchment paper just be sure to grease and dust those pans thoroughly. I used two 8" round pans for this cake. However, a 9" x 13" rectangular pan will do fine for a single layer cake if you prefer. Also, don't forget to set aside an additional stick of butter and allow it to come to room temperature. You will need it for the cream cheese frosting!:)

2 cups          all-purpose flour
1 tsp             baking soda
1 tsp             baking powder
1/2 tsp         salt
1 1/2 tsp      ground cinnamon
1 tsp             ground cardamom
1/2 tsp         grated nutmeg
3/4 cup        sugar
3/4 cup        light brown sugar
1 cup           browned butter
4                   large eggs*
2 tsp             vanilla extract
2 1/2 cups   fresh grated organic carrots
1 cup           roasted pecans or walnuts (optional)

Cream Cheese Frosting

1 stick       butter (room temperature)*
4 Oz          cream cheese
2 cups      powdered sugar
1 tsp         vanilla extract

*NOTES
Be sure your eggs and butter for the frosting are at room temperature. In my humble opinion, room temperature eggs seem to provide a more tender crumb to my cakes. The room temperature butter for the frosting is simply much easier to work with and makes whipping up a bowl of cream cheese frosting a snap!
1 Comment
Adeline Olmos link
4/16/2015 04:02:02 am

Thanks for the recipe, and hint on using butter instead of oil. I am sure it will taste a lot better. Can't wait to try it!

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    I have been baking breads, pies, cakes, and other treats ever since I was old enough to turn on the oven by myself. Although baking is my first love, I'm pretty good at the other stuff too! Over the years I have prepared everything from a pot of beans, to a whole roasted pig over an open fire! 
    Living along the Russian River in Sonoma county, surrounded by the countless California vineyards, orchards, wineries, and family farms is the inspiration for much of what you will read and see here. This blog is also home to some of my favorite traditional family recipes. There is always something new going on in my kitchen. Be sure to stop by often. 
    Sincerely, 
    -Carlos Olmos (a.k.a Chop)

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