Description
A moist and flavorful carrot cake with a rich brown butter twist.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup brown butter, cooled
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix brown butter, granulated sugar, and brown sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in the grated carrots and crushed pineapple.
- Gradually add the dry ingredients to the wet ingredients.
- Fold in the chopped walnuts.
- Divide the batter between the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks.
Notes
- Store leftovers in an airtight container.
- Can be served with cream cheese frosting.
- Add raisins for extra sweetness if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: brown butter carrot cake, carrot cake recipe, dessert recipes