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Brown Butter Carrot Cake Mini Loaves

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  • Author: Kiley Rath

Description

Prep Time: 30 Minutes

Cook Time: 22 Minutes

Servings: 9 Servings

Ingredients

Scale

Cake

  • 1 cup (227 g) unsalted butter
  • 2 cups (220 g) finely grated carrots, from about 3 medium carrots
  • 1¼ cups (250 g) packed light brown sugar
  • ¼ cup (50 g) granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1¾ cups (210 g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 1 tsp kosher salt
  • ½ cup (55 g) chopped toasted pecans, optional
  • ½ cup (75 g) raisins, optional

Whipped Cream Cheese Frosting

  • 6 oz (170 g) cream cheese, softened
  • ¼ cup (57 g) unsalted butter, softened
  • 1½ cups (180 g) powdered sugar
  • 1 tsp vanilla extract
  • Pinch of kosher salt
  • ¾ cup (180 g) heavy whipping cream, cold

Instructions

  1. Melt the butter in a light-colored saucepan over medium heat. Cook, stirring frequently, until the butter foams and the milk solids turn golden brown and develop a nutty aroma, about 5–8 minutes. Transfer to a large bowl and allow to cool for 10–15 minutes.
  2. Preheat oven to 350°F. Thoroughly prepare the Cardamom® Mini Loaf Pan with baking spray, making sure to coat all details and crevices.
  3. Whisk the brown sugar and granulated sugar into the cooled brown butter until combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Add the dry ingredients to the wet ingredients and mix just until combined. Fold in the softened carrots along with the pecans and raisins, if using.
  5. Fill each cavity about ¾ full. Bake for 22–28 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  6. Allow the mini loaves to cool in the pan for 10 minutes before transferring to a wire rack. Cool completely before frosting. Repeat with remaining batter.
  7. In a large bowl, beat the cream cheese and butter until smooth and creamy. Add the powdered sugar, vanilla extract, and salt and beat until combined. In a separate bowl, whip heavy cream until stiff peaks form, then gently fold into the cream cheese mixture until no streaks remain. Do not overmix. Pipe or spread onto the cooled mini loaves before serving and top with additional chopped pecans.

Notes

Recipe courtesy of nordicware.com.

Find it online: https://carrotseedkitchen.com/brown-butter-carrot-cake-mini-loaves/