Brown Butter Carrot Loaf Cake
This Brown Butter Carrot Loaf is ultra moist, warmly spiced with cinnamon, and filled with rich, nutty brown butter flavor. Finely grated carrots and a touch of oil keep the crumb soft for days. Finished with a thick layer of cream cheese frosting, it’s a simple, cozy take on classic carrot cake.
Servings: 10 slices
Ingredients
For the loaf cake:
- ½ cup salted butter
- 3 tbsp vegetable oil
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 2 eggs room temperature
- ¼ cup full fat sour cream room temperature
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp kosher salt
- 1 cup very finely shredded carrots packed down
For the frosting:
- 4 oz cream cheese room temperature
- 2 tbsp salted butter room temperature
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 1 tsp cinnamon for dusting
Instructions
For the loaf cake:
- Melt the butter in a saucepan over medium heat, stirring frequently until golden brown with a nutty aroma. Immediately transfer to a bowl and let cool for 10–15 minutes.
- Preheat oven to 350°F. Line a 9x5 loaf pan with parchment paper. In a large bowl, whisk together the cooled brown butter, oil, dark brown sugar, and granulated sugar. Add eggs, sour cream, and vanilla. Whisk until smooth.
- Next add in the flour, baking soda, baking powder, salt, and cinnamon. Mix just until combined. Gently fold in the finely grated carrots.
- Pour batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Check at 40 minutes and if the top if getting too brown, tent with foil if needed. Remove from the oven and allow to cool completely.
For the frosting:
- In a medium sized bowl or stand mixer beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Beat until thick and creamy. Spread frosting over the cooled loaf. Lightly dust with cinnamon and take the back of a spoon or butter knife and swirl. Serve & enjoy! Store in the refrigerator for up to 4 days.