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Ultimate Creamy Carrot Cake with Brown Butter Frosting and Candied Walnuts

creamy carrot cake - featured image
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A moist and light carrot cake with rich brown butter frosting and crunchy candied walnuts, perfect for holidays and family gatherings.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (240ml) vegetable oil
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups (about 300g) grated carrots
  • 1 cup (100g) chopped walnuts (optional)
  • ½ cup (115g) unsalted butter
  • 8 oz (225g) cream cheese, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 1 cup (100g) walnut halves
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon water
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch cake pans and line bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In a large bowl, beat granulated sugar, brown sugar, and vegetable oil until combined. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  4. Gradually fold dry ingredients into wet ingredients until just combined.
  5. Fold in grated carrots and chopped walnuts.
  6. Divide batter evenly between prepared pans. Bake 30-35 minutes or until toothpick inserted comes out clean.
  7. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Melt butter in a small saucepan over medium heat, stirring constantly until golden brown and nutty (about 5 minutes). Let cool to room temperature.
  9. Beat cream cheese until smooth. Gradually add powdered sugar, then brown butter, vanilla, and salt. Beat until fluffy and spreadable. Chill if needed to adjust consistency.
  10. In a small skillet, combine walnut halves, sugar, water, and salt over medium heat. Stir until sugar dissolves and coats walnuts in caramel (5-7 minutes). Spread on parchment to cool and break into pieces.
  11. Place one cake layer on serving plate. Spread one-third of frosting evenly on top. Add second layer and frost top and sides.
  12. Sprinkle candied walnuts generously over top and sides.

Notes

Watch butter carefully when browning to avoid burning. Use freshly grated carrots for best texture. Chill cake before frosting to prevent melting. Stir candied walnuts constantly to prevent burning. For gluten-free, substitute flour with 1:1 gluten-free blend. For dairy-free, use vegan cream cheese and coconut oil.

Nutrition

Keywords: carrot cake, brown butter frosting, candied walnuts, holiday dessert, creamy carrot cake, easy carrot cake recipe

Find it online: https://jodierecipes.com/ultimate-creamy-carrot-cake-recipe-with-brown-butter-frosting-and-candied-walnuts-perfect-for-holidays/