Carrot Cake with Brown Butter Cream Cheese Frosting

Made with warm spices, and apple sauce to make it super moist. This carrot cake is going to be a classic all time favorite. Then topped with a rich velvety brown butter frosting, just adds a carmel-y nutty flavor it’s the perfect welcome for spring!

Ingredients

• 2 cups walnut (divided, 1 cup for the cake and 1 cup to garnish)
• 1 1/2 cups brown sugar
• 1/2 cup granulated sugar
• 1 cup vegetable oil, or melted coconut oil
• 4 eggs
• 3/4 cup unsweetened apple sauce
• 1 1/2 tsp. vanilla extract
• 2 1/2 cup all purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 2 cups peeled carrots, grated

Brown Butter Cream Cheese Frosting

• 1/2 cup butter unsalted
• 16 oz cream cheese
• 3 cups powdered sugar
• 2 tsp. vanilla extract
• pinch of salt

Directions

Preheat the oven to 350 degrees. Line two 9 inch cake rounds with parchment and grease them.

Spread the walnuts out evenly on a rimmed baking pan and bake for about 8-10 minutes until toasted.

In a large bowl add together the brown sugar, granulated sugar, vegetable oil, eggs, apple sauce, and vanilla extract. Whisk it all together until smooth. Then add in the flour, baking powder, baking soda, salt and spices. Continue to mix together until evenly combined. Fold in the grated carrots and 1 cup of the toasted walnuts, pour evenly into the prepared pans.

Place pans on a rimmed baking pan and place in the oven to bake for about 30-35 minutes. Until golden and when a tooth pick inserted comes out clean. Let the cakes cool completely and then chill in the fridge for at least 30 minutes.

While the cake is baking make the brown butter cream cheese frosting.

Melt the butter on medium low and let it continue to go until the milk solids form on the bottom of the pan and turn golden brown and foamy. It will smell delicious and nutty. Pour into a small bowl and let the butter cool completely.

Then in a large mixing bowl, whip the cream cheese until smooth, pour in the browned butter and whip until combined. Making sure to scrape down the sides. Then add in the powdered sugar, vanilla extract and salt, continue to mix together until light and fluffy and completely combined.

To frost the cake, remove the parchment and place one cake on the serving platter and about 1/2 cup of the frosting in the center of the cake frosting to the edges. Place the other cake on top and then continue frosting the top and edges with an offset spatula or butter knife. Sprinkle the remaining walnuts over the top. Let it chill in the fridge for about 30 minutes. Cut into slices and enjoy!