Brown Butter Carrot Cake with Brown Butter Cream Cheese Frosting
This Brown Butter Carrot Cake with Brown Butter Cream Cheese Frosting is soft, moist, and loaded with flavor. Made with nutty brown butter, chopped pecans, and shredded coconut, each bite is rich, spiced, and perfectly textured. It's layered with a tangy and luscious brown butter cream cheese frosting that complements the cake beautifully—perfect for spring, Easter, or any special occasion.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted butter
Olive oil
Granulated sugar
Greek yogurt
Eggs
Vanilla extract or paste
All-purpose flour
Baking powder
Baking soda
Salt
Cinnamon
Ground nutmeg
Ground ginger
Grated carrot
Chopped pecans
Shredded coconut
Cream cheese
Powdered sugar
Why You’ll Love Brown Butter Carrot Cake with Brown Butter Cream Cheese Frosting:
Rich Brown Butter Flavor: Browning the butter adds a deep, nutty richness to both the cake and frosting that takes traditional carrot cake to the next level.
Soft and Moist Texture: This cake is incredibly tender and moist thanks to freshly grated carrots and the perfect blend of wet ingredients.
Warm and Cozy Spices: Every bite is filled with the comforting flavors of cinnamon and nutmeg, making it perfect for any season.
Crunchy Add-Ins: Toasted chopped pecans and shredded coconut give the cake layers added texture and a nutty depth that complements the carrot and spice flavors.
Tangy and Creamy Frosting: The brown butter cream cheese frosting is velvety, tangy, and lightly sweet — the perfect match for the warmly spiced cake layers.
Beautifully Layered Presentation: Whether you make it as a layered cake or in a single sheet, this dessert looks just as good as it tastes — ideal for holidays, birthdays, or anytime you want to impress.
Great for Make-Ahead: The flavors deepen over time, so it’s even more delicious the next day. Plus, it stores and travels well!
Crowd-Pleasing Classic with a Twist: It’s everything you love about a classic carrot cake, but made even better with brown butter and an elevated frosting.
Tips for Making Brown Butter Carrot Cake with Brown Butter Cream Cheese Frosting:
Tips for Making the Brown Butter Carrot Cake:
Use room temperature ingredients: Ensure your eggs, and Greek yogurt are at room temperature for even mixing and to create a smooth batter.
Brown the butter carefully: When browning the butter for the cake, cook it over medium heat, stirring constantly to avoid burning. You want it to be golden brown with a nutty aroma. Let it cool before adding it to the batter.
Don’t over-mix the batter: Mix the wet and dry ingredients together just until combined. Over-mixing will lead to a denser texture.
Use freshly grated carrots: Freshly grated carrots add moisture and texture, so avoid pre-shredded packaged carrots for the best results.
Bake in two even layers: Split the batter between two pans to create an even layer. This allows the cake to bake more evenly and reduces the risk of over-baking or under-baking.
Tips for Making the Brown Butter Cream Cheese Frosting:
Brown the butter for the frosting as well: Use the same method as you did for the cake to brown the butter for the frosting. Make sure it cools completely before mixing with the cream cheese.
Room temperature cream cheese: Make sure your cream cheese is at room temperature to avoid lumps and to create a smooth frosting.
Whip until fluffy: Whip the butter, cream cheese, and powdered sugar together until light and fluffy. This creates a creamy and airy texture that spreads beautifully on the cake.
Adjust the consistency: If your frosting is too thick, add a tiny bit of milk or heavy cream to reach your desired spreading consistency.
Chill the frosting: If the frosting gets too soft or runny after mixing, chill it in the fridge for about 10-15 minutes before frosting the cake.
Assembly Tips:
Layer evenly: When layering the frosting between cake layers, make sure to spread it evenly with a spatula for a smooth finish.
Top with extra nuts and coconut: After frosting, garnish the top with extra toasted pecans and coconut for extra texture and flavor.
How to Store Brown Butter Carrot Cake with Brown Butter Cream Cheese Frosting:
Store in the Refrigerator: Since this cake has a cream cheese frosting, it should be stored in an airtight container in the fridge. It will stay fresh for 4–5 days. Let slices sit at room temperature for 15–20 minutes before serving for the best texture and flavor.
Make Ahead and Refrigerate: You can bake the cake layers ahead of time, let them cool completely, and wrap them tightly in plastic wrap. Store in the fridge for up to 2 days before assembling and frosting.
Freeze Unfrosted Layers: For longer storage, wrap cooled, unfrosted cake layers tightly in plastic wrap and foil, then freeze for up to 2–3 months. Thaw overnight in the fridge before frosting.
Freeze Frosted Cake: Freeze individual slices of the fully assembled cake by placing them on a baking sheet to flash-freeze for 1–2 hours, then wrap each slice in plastic wrap and place in a freezer-safe container. Freeze for up to 1 month. Thaw in the fridge overnight before enjoying.
Avoid Counter Storage: Due to the cream cheese in the frosting, the cake should not be stored at room temperature for more than 2 hours.
FAQs:
Q: Can I make this brown butter carrot cake in advance?
A: Yes! You can bake the cake layers 1–2 days ahead of time, wrap them tightly in plastic wrap, and refrigerate them. Frost the cake the day you plan to serve it for the best texture and flavor.
Q: Can I freeze the cake?
A: Absolutely. You can freeze the unfrosted cake layers for up to 2–3 months. Just wrap them well in plastic wrap and foil. You can also freeze individual frosted slices—just flash freeze, wrap, and store in an airtight container.
Q: Do I have to use brown butter in the frosting?
A: Brown butter adds a rich, nutty depth of flavor, but if you’re short on time, you can use regular softened butter. However, the brown butter truly elevates the flavor of both the cake and the frosting!
Q: What kind of coconut should I use?
A: Unsweetened shredded coconut is best, as it adds texture without making the cake overly sweet. You can also toast it lightly for even more flavor if you'd like.
Q: Can I leave out the pecans or coconut?
A: Yes, the recipe is flexible! Feel free to omit either or both if you prefer a simpler carrot cake. You can also substitute the pecans with walnuts or another favorite nut.
Q: Should the cake be served chilled or at room temperature?
A: For the best texture and flavor, let the cake sit at room temperature for about 15–20 minutes before serving if it’s been stored in the fridge.
Q: Can I make this recipe as cupcakes instead of a layered cake?
A: Definitely! This recipe can be adapted to make about 24 cupcakes. Bake at 350°F for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
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