Brown Butter Pecan Carrot Cake

Name: Brown Butter Pecan Carrot Cake
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 6 mediums to 8 medium carrots, peeled, trimmed, and cut into 1 inch pieces (See Notes); 355 milliliters confectioners sugar; 340 grams cream cheese, at room temperature; 4 larges eggs, at room temperature; 473 milliliters all-purpose flour; 2 teaspoons ground allspice; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 79 milliliters honey; 1 Tbsp lemon juice; 473 milliliters packed light brown sugar; 2 teaspoons finely grated zest and 1 tablespoon juice from 1 orange; 355 milliliters pecans, toasted and chopped (See Notes); 0 teaspoons salt; 59 milliliters sour cream; 57 grams 1/2 stick unsalted butter, cut into 8 pieces, at room temperature; 1 teaspoon pure vanilla extract

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.

Ingredients you will need

Baking Spray

Equipment you will use

Baking Pan

Oven

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.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Immediately pour brown butter into a large bowl. Stir in orange juice, cinnamon, allspice, and ginger.

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Orange Juice

Allspice

Cinnamon

Butter

Ginger

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Bowl

Transfer bowl to refrigerator and chill until butter is solid, at least 1 hour (See Notes).

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Butter

Equipment you will use

Bowl

Meanwhile, pulse carrots in food processor until completely shredded: measure out 3 cups.

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Carrot

Equipment you will use

Food Processor

Combine flour, baking soda, salt, and pecans in medium bowl; set aside.

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Baking Soda

Pecans

All Purpose Flour

Salt

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Bowl

Beat cooled and set brown butter mixture, brown sugar, and orange zest on medium speed until light and fluffy, about 2 minutes.

Ingredients you will need

Brown Sugar

Orange Zest

Butter

Add eggs, one at a time, beating well after each addition.

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Egg

Add flour mixture in 3 batches, alternating with carrots. Scrape bottom and sides of bowl with rubber spatula as needed.

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Carrot

All Purpose Flour

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Spatula

Bowl

Scrape batter into prepared baking pan.

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Baking Pan

Bake until cake tester inserted in center of cake comes out clean, 35 to 40 minutes.

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Oven

Transfer to cooling rack and cool cake completely in pan 10 minutes, then turn out onto cooling rack and cool completely, about 1 hour.

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Wire Rack

Frying Pan

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.

Ingredients you will need

Cream Cheese

Orange Juice

Lemon Juice

Orange Zest

Sour Cream

Vanilla

Butter

Honey

Icing

Salt

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Whisk

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.

Ingredients you will need

Frosting