Spring Carrot Cake with Brown Butter Cream Cheese

Spring baking is officially in full effect 🥕🌸

I made this soft carrot cake with brown butter cream cheese frosting and OMG… this might be one of my favorite spring desserts

🛒 INGREDIENTS:

Cake:

• 2 cups all-purpose flour

• 2 cups sugar

• 1 tsp baking soda

• 1 ½ tsp baking powder

• 1 tsp salt

• 2 tsp cinnamon

• 1 cup vegetable oil

• 4 eggs

• 2 tsp vanilla extract

• 3 cups finely shredded carrots

• 1 cup chopped walnuts or pecans (optional)

🧈 Brown Butter Cream Cheese Frosting:

• ½ cup (1 stick) butter

• 8 oz cream cheese (softened)

• 3–4 cups powdered sugar

• 1 tsp vanilla extract

• pinch of salt

👩🏽‍🍳 INSTRUCTIONS:

Cake:

1. Preheat oven to 350°F

2. In a bowl, mix flour, sugar, baking soda, baking powder, salt, and cinnamon

3. Add oil, eggs, and vanilla—mix until smooth

4. Fold in shredded carrots and nuts

5. Pour into greased pan(s)

6. Bake 30–40 minutes (until toothpick comes out clean)

7. Let cool COMPLETELY before frosting

Frosting:

1. Melt butter in a pan until it turns golden brown (smells nutty 😮‍🔥)

2. Let it cool slightly

3. Beat cream cheese until smooth

4. Add brown butter + vanilla + salt

5. Slowly mix in powdered sugar until fluffy

✨ ASSEMBLY:

• Frost cake generously

• Top with chopped nuts (like yours 😍)

• Slice and try not to eat half the pan 😭

#springrecipe #lemon8challenge