Brown Butter Carrot Cake

• portionen: Makes 9 1” slices

Zutaten

FOR THE CAKE

14 tablespoons (200 grams) unsalted butter, any temperature

2 cups (9.1 ounces, or 260 grams) packed carrot grated on the large holes of a box grater

¾ cup (160 grams) packed dark-brown sugar

½ cup (100 grams) granulated sugar

1 teaspoon vanilla extract

2 teaspoons (6 grams) kosher salt

1 ¼ teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon baking soda

1 teaspoon baking powder

3 large eggs

2 cups (260 grams) all-purpose flour

⅔ cup buttermilk

FOR THE FROSTING

8 ounces (225 grams) cream cheese, softened / cup (160 grams) dark-brown sugar

Pinch of salt

½ teaspoon vanilla extract

Anweisungen

Heat the oven to 350°F (175°C).

Lightly coat a 6-cup or 9- by-5-inch loaf pan with nonstick spray.

In a large skillet, melt the butter over medium heat. It will melt, then foam, then turn clear golden, and finally start to turn brown and smell nutty.

Stir frequently, scraping up any bits from the bottom as you do.

As soon as you begin to see golden-brown flecks around the edges or bottom, turn the heat off. Keep stirring: the color will continue to darken until the solids are a fragrant nutty brown.

Place the grated carrot in a large bowl, and pour all but the last 2 tablespoons of brown butter over it (it's fine if the butter is still warm; set the remaining brown butter aside for the frosting).

Thoroughly mix in the sugars, vanilla, salt, spices, and baking soda and powder.

Whisk in the eggs, one at a time.

Add half the flour, and stir until it's just combined.

Add the buttermilk and mix, then stir in the remaining flour.

Pour the batter into the prepared loaf pan, and smooth the top.

BAKE THE CAKE

Bake for 50 to 55 minutes, until a toothpick or tester inserted into the middle of the cake—but also into the top of the cake, closer to the dome comes out batter-free.

Let the cake cool completely in the pan on a rack. When the cake cools, make the frosting

MAKE THE FROSTING

Combine cream cheese, brown sugar, salt, vanilla, and the remaining brown butter (including any brown butter sediment that might have stayed in the bowl) with a whisk or an electric hand mixer until lightened and evenly mixed.

ASSEMBLE

Remove cooled carrot cake from pan using the parchment sling to aid you and transfer it to a plate. If you'd like it flatter on top for frosting, use a long serrated knife to horizontally cut the dome off the carrot cake. (That's a snack.) Dollop cream cheese frosting on the top and use a butter knife or small offset spatula to thickly spread it, swirling it as decoratively as you'd like. You could also place the frosting in a bag fitted with a large star tip and make messy dollops all over, as seen here.

Serve in slices. Leftovers keep in the fridge for up to a week.

Notizen

From: ‘Smitten Kitchen Keepers’ by Deb Perlman