Brown Butter Maple Carrot Cake

I’ve perfected this rich, moist carrot cake recipe that elevates the classic dessert with nutty brown butter and pure maple syrup. The combination of these premium ingredients creates complex caramel notes that perfectly complement the sweet carrots and warm spices. This sophisticated twist on traditional carrot cake has become one of my most requested recipes.

The Secret Behind Perfect Brown Butter

Before diving into the full recipe, let me share my proven method for browning butter, as it’s crucial for developing this cake’s signature flavor. Slowly melting the butter over medium heat while stirring constantly allows the milk solids to caramelize evenly, creating a golden brown color and an intoxicating nutty aroma. This extra step transforms both the cake layers and frosting from good to exceptional.

Ingredients

For the Cake Layers:

• 2½ cups (310g) all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon fine sea salt
• 1 cup (227g) brown butter, cooled to room temperature
• 1 cup (240ml) pure maple syrup (not pancake syrup)
• 1 cup (200g) dark brown sugar, packed
• 4 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 3 cups (300g) freshly grated carrots
• 1 cup (120g) toasted pecans, roughly chopped

For the Brown Butter Maple Cream Cheese Frosting:

• 16 ounces (450g) cream cheese, softened
• ½ cup (113g) brown butter, cooled to room temperature
• 4 cups (480g) powdered sugar, sifted
• ¼ cup (60ml) pure maple syrup
• 1 teaspoon pure vanilla extract
• ¼ teaspoon fine sea salt

Detailed Instructions

Preparing the Brown Butter

1. Place butter in a light-colored saucepan over medium heat
2. Stir constantly as butter melts and begins to foam
3. Watch for golden brown specks forming at the bottom, about 5-7 minutes
4. Remove from heat immediately when butter smells nutty and is amber colored
5. Transfer to a heat-safe bowl and let cool completely to room temperature

Making the Cake

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
2. In a medium bowl, whisk together:

• All-purpose flour
• Baking soda
• Cinnamon
• Nutmeg
• Salt

1. In a large bowl or stand mixer, beat together:

• Cooled brown butter
• Maple syrup
• Brown sugar
  Until light and well combined, about 3 minutes

1. Add eggs one at a time, beating well after each addition
2. Mix in vanilla extract
3. Gradually fold in dry ingredients in three additions, alternating with:

• Grated carrots
• Chopped pecans
  Mix until just combined

1. Divide batter evenly between prepared pans
2. Bake for 35-40 minutes or until a toothpick inserted comes out clean
3. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely

Making the Frosting

1. Beat softened cream cheese and cooled brown butter until smooth
2. Gradually add sifted powdered sugar
3. Pour in maple syrup and vanilla extract
4. Beat until light and fluffy, about 3-4 minutes

Assembly

1. Level cake layers if needed
2. Place first layer on cake stand
3. Spread with 1 cup frosting
4. Top with second layer
5. Apply crumb coat and chill for 15 minutes
6. Finish with remaining frosting
7. Garnish with additional toasted pecans if desired

Storage and Make-Ahead Tips

This cake stays fresh in an airtight container:

• Room temperature: 2 days
• Refrigerated: 5 days
• Frozen (unfrosted): 3 months

Nutrition Information

Per serving (1/12 of cake):

• Calories: 680
• Total Fat: 38g
• Saturated Fat: 18g
• Cholesterol: 125mg
• Sodium: 450mg
• Total Carbohydrates: 82g
• Dietary Fiber: 2g
• Sugar: 62g
• Protein: 8g

The brown butter maple carrot cake combines classic comfort with refined flavors. The moist, tender crumb studded with carrots and pecans pairs perfectly with the rich, tangy maple brown butter cream cheese frosting. Perfect for special occasions or whenever you crave an elevated take on this beloved dessert.