Carrot Cake with Browned Butter and Cinnamon Cream Cheese Frosting
Ingredients – 12 servings
For the carrot cake
- 35 g Walnut
- 2 g Vanilla Extract
- 1 g Salt
- 0.5 g Ginger
- 2 pcs Egg
- 1 pcs Banana
- 5 g Baking Soda
- 170 g Butter
- 1 g Ground cinnamon
- 155 g Flour
- 60 g Sour cream
- 180 g Brown sugar
- 0.5 g Ground Nutmeg
- 180 g Carrot
For the cinnamon cream cheese frosting
- 250 g Cream cheese
- 1 pinch Salt
- 2 tablespoon Powdered Sugar
- 63 g Butter
- 1 g Ground cinnamon
- 4.5 g Vanilla Extract
For decoration
- to taste Walnut
- a little Ground cinnamon
Preparation
Brown the butter. Place 170 g unsalted butter in a light-colored saucepan and melt over medium heat. Continue to heat while stirring constantly until it turns golden brown and emits a pleasant, nutty aroma. Remove from heat and let cool for 10–15 minutes.
Prepare the banana and carrot. Mash the ripe banana completely with a fork. Peel the carrot and grate it finely using a fine grater. Chop the walnuts.
Mix the wet ingredients. Add the brown sugar and mashed banana to the warm browned butter. Then mix in the eggs, sour cream, and 2 g vanilla extract. Combine until you have a uniform mixture.
Mix the dry ingredients. In a separate bowl, combine the all-purpose flour, baking soda, 1 g salt, 1 g ground cinnamon, ground nutmeg, and ground ginger.
Combine the batter. Add the dry ingredients to the wet mixture and gently mix together. Once the flour disappears into the batter, stop mixing to keep the cake soft.
Fold in the carrot and walnuts. Add the finely grated carrot and 35 g chopped walnuts to the batter. Gently fold together with a spatula.
Bake the carrot cake. Preheat the oven to 175 °C in top and bottom heat mode. Line a baking pan of about 23 × 23 cm with parchment paper, then spread the batter evenly into it. Bake for 30–35 minutes. Check with a toothpick: there should be no wet batter on the toothpick, but a few moist crumbs may stick.
Let it cool completely. Remove the cake from the oven and let it cool completely in the pan for about 1 hour. Only frost when the cake is completely cool.
Make the cream cheese frosting. Mix 63 g room temperature unsalted butter and cream cheese until smooth. Add 4.5 g vanilla extract, 1 g ground cinnamon, and a pinch of salt.
Sweeten the frosting. Gradually mix in 2 tablespoons powdered sugar until you achieve a soft, even consistency.
Decorate the cake. Spread the cream cheese frosting evenly over the completely cooled carrot cake. Sprinkle with chopped walnuts and a little ground cinnamon to taste. You can refrigerate it for a short time before slicing to make the frosting easier to handle. Cut into 12 slices; one serving is one slice.
Browned butter: This gives the cake its nutty-caramel flavor. Keep an eye on it, as it can burn easily.
Finely grated carrot: Distributes evenly and makes the cake moist.
Frosting: Only apply the frosting to a completely cooled cake, otherwise it may melt.
Cooling and slicing: Allow about 1 hour for cooling so that the frosting stays in place when sliced.
