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Moist Brown Butter Carrot Cake with Cream Cheese Frosting

4/29/2025

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If there’s one dessert that captures both comfort and celebration, it’s carrot cake. But this isn’t just any carrot cake—this is a Brown Butter Carrot Cake topped with luscious cream cheese frosting and a homemade caramel drizzle that takes it over the top. Moist, warmly spiced, and full of rustic charm, it’s the perfect centerpiece for Easter or any special gathering.

At Scratch Crafted Meals, we believe in baking with love and intention. This cake brings that philosophy to life in every bite—elevated by browned butter’s nutty depth, made-from-scratch layers, and a sweet finish that’s worthy of your holiday table.
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Why Brown Butter Makes a Difference
​

Brown butter is liquid gold—it transforms ordinary butter into something rich, toasty, and deeply flavorful. In this carrot cake, it enhances the warmth of the cinnamon, nutmeg, and ginger, and complements the natural sweetness of carrots and pineapple.

Instead of oil, we brown our butter, cool it, and blend it into the batter for extra aroma and depth. It’s a simple switch that makes a big impact.


Cake Highlights
​

  • Rich and moist from fresh grated carrots and crushed pineapple
  • Spiced with cinnamon, nutmeg, and optional ginger
  • Filled and frosted with silky cream cheese frosting
  • Topped with toasted walnuts and a swirl of homemade caramel sauce
  • Perfect for spring gatherings, Easter, or anytime you want to wow a crowd


Perfect Pairings
​

Such a treat with Vanilla Bean Ice cream and Homemade Caramel


Tools Needed
​

  • Medium saucepan (for browning butter)
  • Large mixing bowls (1 for wet, 1 for dry ingredients)
  • Whisk and silicone spatula
  • Hand mixer or stand mixer (for frosting)
  • Box grater (for carrots)
  • Measuring cups and spoons
  • Two 9-inch cake pans or one 9x13-inch baking pan
  • Parchment paper (optional, for lining pans)
  • Cooling rack

​*as an amazon associate, I earn from qualifying purchases
​

Brown Butter Carrot Cake Recipe
​

Servings: 10–12
Prep Time: 25 minutes
Bake Time: 30–35 minutes
Total Time: ~1 hour
​

Ingredients:
​

For the Cake:
  • 1 cup (2 sticks) unsalted butter
  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger (optional)
  • 1 cup granulated sugar
  • 3/4 cup brown sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 2 cups finely grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/2 cup shredded coconut (optional)
  • 2 tbsp pineapple juice, applesauce, or Greek yogurt (optional moisture boost)

For the Frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream (optional)
  • Pinch of salt

Optional Topping:
  • Homemade caramel sauce (see caramel recipe post)
  • Additional chopped nuts for garnish

Instructions:
​

  1. Brown the Butter: Melt butter in a light-colored saucepan over medium heat. Stir frequently until it foams and turns golden brown with a nutty aroma (about 5-8 minutes). Pour into a bowl and let cool slightly.
  2. Prep Oven & Pans: Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans or one 9x13-inch pan.
  3. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. Mix Wet Ingredients: In a separate bowl, combine both sugars and cooled brown butter. Add eggs one at a time, then stir in vanilla, carrots, pineapple, and optional moisture boost.
  5. Combine & Bake: Fold dry ingredients into wet ingredients until just combined. Stir in nuts and coconut if using. Divide batter evenly into pans and bake for 30–35 minutes or until a toothpick comes out clean.
  6. Cool & Frost: Let cakes cool completely before frosting. Make the frosting by beating cream cheese and butter until smooth, then adding powdered sugar, vanilla, and salt. Add heavy cream if needed for texture.
  7. Decorate: Frost the cooled cake and top with a generous drizzle of caramel and chopped nuts.

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​Pro Tips:
​

​✔ For extra moistness: Add ¼ cup applesauce or use brown butter instead of oil.
✔ For a sheet cake: Bake in a 9x13” pan for 35-40 minutes.
✔ Want a twist? Try adding orange zest to the frosting for a bright citrus note.
✔ Make sure the brown butter is cooled slightly before mixing with eggs
✔ For a tidy finish, chill the cake before final frosting or drizzling caramel



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​What I Served with my Brown Butter Carrot Cake for Easter Sunday
​

Pair this cozy, decadent dessert with:
  • 🧀 Creamy Baked Mac & Cheese – for a classic comfort pairing
  • 🥩 Garlic Herb Roasted Leg of Lamb – an elegant Easter or Sunday dinner centerpiece
  • 🥦 Lemon Garlic Broccolini – to balance the sweetness with something fresh
  • 🍞 Japanese Milk Bread – a pillowy soft side to round out a celebratory table

Storage Instructions
​

  • Refrigerate: Store covered in the fridge for up to 5 days
  • Freeze (Unfrosted Layers): Wrap well and freeze for up to 2 months
  • Freeze (Frosted Slices): Wrap individual slices and freeze up to 1 month


​Estimated Nutrition (Per Slice)
​

  • Calories: ~470 kcal
  • Fat: 28g
  • Sugar: 35g
  • Carbohydrates: 52g
  • Protein: 5g


​FAQ: Common Questions About This Cake
​

Q: Can I make this cake ahead of time?
A: Yes! Bake the layers a day or two ahead, wrap tightly, and store in the fridge or freezer. Frost the day you plan to serve.

Q: Can I use pre-shredded carrots?
A: Freshly grated carrots give better texture and moisture. Pre-shredded can be a bit dry or coarse.

Q: What if I don’t have pineapple?
A: You can leave it out and increase the carrots slightly. Add a bit of applesauce or yogurt for moisture
​.
Q: Can I make this gluten-free?
A: Yes! Substitute a 1:1 gluten-free baking flour blend and check that all other ingredients are gluten-free.


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Price is for one loaf there 2 are pictured


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Final Thoughts
​

This Brown Butter Carrot Cake is one for the recipe box. It’s cozy, classic, and just indulgent enough to feel like a celebration. Whether you’re baking for Easter, Mother’s Day, or just a cozy spring weekend, this cake is sure to bring smiles.

Oh—and if you made it this far in the blog post, we’re officially besties. 💕 Use coupon code BESTIE for 10% off your next order from the bakery or scratch collection. Because sweet friends deserve sweet deals.


Tag us in your creations with #ScratchCraftedMeals and share your sweet moments with us!

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    Author

    Welcome to Scratch Crafted Meals!

    Hi there! I’m Victoria (Tori Lynn) the creator of Scratch Crafted Meals. I started this blog as a space to share my love for creating delicious, homemade dishes from scratch in which I do for my family weekly.

    ​There’s something magical about taking simple ingredients and transforming them into meals that bring people together, and I’m thrilled to share that magic with you.


    My approach to cooking is all about celebrating the process. Whether it’s mastering a classic recipe, trying something new, or finding ways to make everyday meals a little more special, I believe good food doesn’t have to be complicated – it just has to be crafted with care.

    Beyond the recipes, you’ll find stories, tips, and a little behind-the-scenes peek into my kitchen. Whether you’re a seasoned home chef or just starting your culinary journey, my goal is to inspire confidence, spark creativity, and maybe even make cooking feel a little less like a chore and a lot more like an adventure.

    So, grab your apron and let’s create something amazing – from scratch.
    ​
    Thanks for stopping by!
    Warmly,
    Tori Lynn

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