Brown Butter Pecan Carrot Cake
This recipe makes 12 servings with 565 calories, 7g of protein, and 25g of fat each. If $1.32 per serving falls in your budget, Brown Butter Pecan Carrot Cake might be a tremendous vegetarian recipe to try. It is perfect for Easter. A mixture of brown sugar, flour, honey, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 4 hours.
Instructions
For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Spray a 13- by 9-inch baking pan with baking spray.
In large stainless steel skillet (See Notes), melt butter over medium heat. Cook butter, swirling pan occasionally, until it begins to foam. As the foam settles, brown bits of butter will begin to settle at the bottom of the pan; the process will take 12 to 15 minutes.
Immediately pour brown butter into a large bowl. Stir in orange juice, cinnamon, allspice, and ginger.
Transfer bowl to refrigerator and chill until butter is solid, at least 1 hour (See Notes).
Meanwhile, pulse carrots in food processor until completely shredded: measure out 3 cups.
Combine flour, baking soda, salt, and pecans in medium bowl; set aside.
Beat cooled and set brown butter mixture, brown sugar, and orange zest on medium speed until light and fluffy, about 2 minutes.
Add eggs, one at a time, beating well after each addition.
Add flour mixture in 3 batches, alternating with carrots. Scrape bottom and sides of bowl with rubber spatula as needed.
Scrape batter into prepared baking pan.
Bake until cake tester inserted in center of cake comes out clean, 35 to 40 minutes.
Transfer to cooling rack and cool cake completely in pan 10 minutes, then turn out onto cooling rack and cool completely, about 1 hour.
For the Icing: Using whisk attachment, whip cream cheese, sour cream, butter, honey, orange zest, orange juice, lemon juice, vanilla, and salt on medium speed until light and fluffy, about 2 minutes.
Reduce speed to low, add confectioners’ sugar, and whip until incorporated, scraping bottom and sides of bowl with rubber spatula as needed, 30 to 60 seconds. Increase speed to medium-high and continue to whip until frosting is light and fluffy, 2 to 3 minutes.
Spread icing over cooled cake.