Is it Fall Yet??
Carrot cake poundcake w/ brown butter cream cheese frosting 😮💨😮💨 #fallcakes #lemon8food #poundcake #explore #foryou
🥕 Carrot Cake with Brown Butter Cream Cheese Frosting
Cake Ingredients
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• ½ tsp nutmeg
• ½ tsp ground ginger
• 1 ½ cups granulated sugar
• ½ cup light brown sugar, packed
• 1 cup vegetable oil (or melted butter)
• 4 large eggs
• 1 cup unsweetened applesauce (moisture & natural sweetness)
• 2 ½ cups finely grated carrots (about 4–5 carrots)
• 1 tsp vanilla extract
• ½ cup chopped pecans or walnuts (optional, for crunch)
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Brown Butter Cream Cheese Frosting
• ½ cup unsalted butter (1 stick)
• 8 oz cream cheese, softened
• 3–4 cups powdered sugar (depending on thickness you like)
• 1 tsp vanilla extract
• Pinch of salt
• 1–2 tbsp milk/cream (if needed to thin)
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Directions
1. Brown the Butter (for frosting first so it cools)
• In a saucepan, melt butter over medium heat.
• Cook until golden brown with nutty aroma, swirling occasionally (5–7 mins).
• Transfer to a bowl and let cool until soft/solid again.
2. Make the Cake Batter
• Preheat oven to 350°F. Grease and line two 8-inch cake pans, a 9x13 pan, or loaf pans for poundcake style.
• In a medium bowl: whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger.
• In a large bowl: whisk sugar, brown sugar, and oil. Add eggs one at a time, whisking until smooth.
• Mix in applesauce, then fold in carrots and vanilla.
• Add dry ingredients gradually until just combined (don’t overmix).
• Stir in nuts if using.
3. Bake
• Pour batter into prepared pan(s).
• Bake 30–35 minutes (round pans), or 45–55 minutes (9x13 / loaf), until a toothpick comes out clean.
• Cool completely before frosting.
4. Make the Frosting
• Beat cooled brown butter + cream cheese until fluffy.
• Mix in vanilla + pinch of salt.
• Add powdered sugar gradually until smooth.
• Adjust with milk/cream for spreading consistency.
5. Assemble
• Spread frosting over cooled cake.
• Garnish with extra grated carrot curls or chopped pecans if desired.
Fall is a wonderful season to indulge in comforting and flavorful baked goods, and carrot cake poundcake with brown butter cream cheese frosting is a standout choice that captures the essence of autumn. Carrot cake is beloved for its moist texture, natural sweetness from grated carrots, and warm spices like cinnamon and nutmeg that evoke the feeling of fall. In this recipe, the traditional carrot cake is transformed into a poundcake style, which means it's denser and has a rich buttery flavor. The addition of brown butter cream cheese frosting takes it to the next level—browning the butter before mixing it into the frosting adds a nutty, caramelized depth that perfectly complements the sweet and spiced cake. For best results, use fresh carrots finely grated and room temperature ingredients to ensure a smooth batter. Incorporating walnuts or pecans can add a pleasant crunch and enhance the fall theme. When preparing the brown butter frosting, carefully watch the butter as it melts and browns to avoid burning, which could impart a bitter taste. This cake is ideal for fall gatherings, holiday celebrations, or cozy afternoons alongside a cup of spiced tea or pumpkin latte. Using hashtags like #fallcakes, #lemon8food, and #poundcake can connect you with a community of baking enthusiasts sharing seasonal recipes and tips. Whether you’re a seasoned baker or a beginner, this carrot cake poundcake offers a delicious way to celebrate the flavors and spirit of fall in your kitchen.
