Mini Carrot Cake with Brown Butter Cream Cheese Frosting
This moist mini carrot cake recipe makes two 6-inch layers decorated with a swoon-worthy brown butter cream cheese frosting!
Ingredients
For the carrot cake:
- 200 g (1 ⅔ cups) all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon cinnamon
- 1 teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon cloves
- 213 g (1 cup) brown sugar
- 66 g (⅓ cup) granulated sugar
- 132 g (⅔ cup) neutral oil
- 2 eggs, room temp
- 1 teaspoon vanilla extract
- 250 g (2 ¼ cup) not packed grated carrots, about 4-5
- 85 g (½ cup) finely chopped pecans
For the brown butter cream cheese frosting:
- 300 g (1 ⅓ cups) brown butter, start with 340g (3 sticks) unsalted butter
- 454 g (2 blocks) cream cheese, cold
- 454 g (4 cups) powdered sugar, sifted
Instructions
For the carrot cake:
- Preheat the oven to 350 degrees F. Grease and line two 6-inch cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
- In a large bowl, whisk together the sugars, oil, eggs, and vanilla until fully combined.
- Mix the dry ingredients into the wet until just combined. Then, fold in the grated carrots and pecans.
- Divide the batter between the prepared cake pans. Bake the cakes for about 40-45 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 15 min, then turn them out onto wire racks to cool completely.
For the brown butter cream cheese frosting:
- Start by browning enough butter to account for water evaporation. You'll need 300g of brown butter, so start with at least 340g.
- To brown the butter, in a small saucepan, heat the butter over medium heat, stirring frequently. The butter will be ready once the fat solids have separated and darkened, and the butter is an even medium amber color.
- Transfer to a bowl and place in the fridge to solidify again, stirring every 10 minutes or so. Alternatively, place the bowl over a larger bowl of ice water, and whisk constantly until it becomes solid, yet soft.
- Once the brown butter is solid, yet soft, stir to mix in all of the browned bits that have settled at the bottom.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and brown butter on high speed until smooth.
- Slowly add the powdered sugar and beat until fully combined. Continue beating on low speed until no more lumps remain and the frosting is smooth.
For assembly:
- Secure the first cake layer on the cake stand with a small amount of frosting on the bottom. Add a few large scoops on top and spread into an even layer.
- Add the second cake layer and spread an even layer of frosting on top.
- Spread a thin layer of frosting all around the outside of the cake, then chill in the fridge for at least 10 minutes. Spread a thicker layer of frosting on the sides, then pipe dollops of frosting on the top and bottom edges. Finish with chopped pecans, and enjoy!
Notes
- If adding pecans, be sure to chop them very finely. Big pieces will make it a little difficult to cut the cake.
- You can make the cake layers the day before (or even earlier), then freeze them overnight, and decorate the next day. This allows you to skip the crumb coat and makes it so much easier to frost. Just leave the cake out for a couple hours at room temperature before serving.
Nutrition Facts
Serving: 1slice | Calories: 965kcal | Carbohydrates: 96g | Protein: 8g | Fat: 63g | Saturated Fat: 27g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 655mg | Potassium: 290mg | Fiber: 3g | Sugar: 72g | Vitamin A: 6568IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 2mg
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