Mini Carrot Cake with Brown Butter Cream Cheese Frosting



You'll need: flour, baking soda and powder, salt, oil, spices, sugars, eggs, vanilla, grated carrots, and pecans.

Make the batter


Start by whisking together the oil and sugars, then add in the eggs and vanilla. Fold in dry ingredients. Lastly, fold in the carrots and pecans.



Divide the batter between two prepared cake pans. Bake the cakes for about 40-45 minutes at 350 degrees F or until a toothpick inserted comes out clean.

Make the Frosting


Start by browning and cooling the butter. Then beat together the butter and cream cheese, slowly adding the powdered sugar until fully combined.

Assemble & Frost the Cake


Use a cookie or ice cream scoop to measure out the frosting for each layer. Place the second cake layer on top of the first and spread 2, 3 tablespoons of buttercream on top.  Spread a thin layer of frosting all around the outside of the cake for a semi-naked look.

Enjoy! Swipe up for  the full recipe