Browned Butter Carrot Cake

In my book, carrot cake is the best cake. And this recipe is honestly the best I've found. Browned butter gives it a depth and structure with its beautiful deep flavor while the carrot, zucchini, nuts, and pineapple make it naturally complex, sweet, insanely moist. It's truly easy to make, perfectly spiced, and honestly, kind of life-changing. Trust me - you'll want to try this one out and have it in your life. 🥕✨

WHAT YOU'LL NEED:

Cake

• 2 cups flour

• 4 eggs

• 1 cup butter, browned and cooled

• ¼ cup buttermilk milk

• 1 tsp. cinnamon

• ½ tsp. allspice

• ½ tsp. salt

• 2 tsp. baking soda

• 1 ¼ cups sugar

• 2 tsp. vanilla extract

• 2 cups shredded carrot

• 1 cup crushed pineapple, gently strained

• 1 cup shredded zucchini

• ¾ cups walnuts, chopped

Cream cheese frosting

• 1 cup unsalted butter, room temp

• 12 oz full fat cream cheese, room temp (use Philadelphia cream cheese for the best results)

• 5 cups powdered sugar

• 1/2 tsp vanilla extract

Steps:

1. Preheat oven to 350 degrees. Prepare two 9” cake pans with butter or oil.

2. Shred your carrots and zucchini.

3. In a mixing bowl, combine flour, baking soda, salt, cinnamon, and allspice.

4. In a separate large mixing bowl, beat eggs. Then add sugar, butter, buttermilk, and vanilla extract. Mix until creamy.

5. Slowly add in flour mixture while mixing on low speed.

6. Once combined, using a baking spatula gently fold in the shredded carrots, zucchini, pineapple and walnuts

7. Divide batter into prepared baking pans.

8. Bake for approximately 25 minutes or until a toothpick inserted in the center comes out clean.

9. Once the cakes are cooled, assemble with frosting and enjoy!