Autumn‑ready recipe for a decadent Carrot Cake with Brown Butter Cream Cheese Frosting and Candied Walnuts 🍂🥕🍰
Ingredients (Serves 10–12)
- 2 cups all‑purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil (or melted butter)
- 4 large eggs
- 2 cups finely grated carrots
- 1 cup raisins (optional)
- 1 cup walnuts, chopped
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13‑inch pan or two 9‑inch round pans.
- Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Beat sugars, oil, and eggs until smooth. Stir in vanilla.
- Fold in carrots, raisins, and walnuts. Add dry mixture gradually.
- Bake 35–40 minutes until a toothpick comes out clean. Cool completely.
🍯 Brown Butter Cream Cheese Frosting
Ingredients
- ½ cup unsalted butter
- 8 oz (225 g) cream cheese, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Melt butter in a saucepan over medium heat until golden brown and nutty (5–7 minutes). Cool slightly.
- Beat cream cheese until smooth. Add browned butter.
- Gradually add powdered sugar, then vanilla. Beat until fluffy.
🌰 Candied Walnuts
Ingredients
- 1 cup walnut halves
- ½ cup granulated sugar
- 2 tbsp water
- Pinch of salt
Instructions
- In a skillet, combine sugar and water over medium heat until dissolved.
- Add walnuts and stir until coated and caramelized (5–7 minutes).
- Spread on parchment paper, sprinkle with salt, and let cool.
🎂 Assembly
- Frost cooled cake with brown butter cream cheese frosting.
- Sprinkle candied walnuts generously on top.
- Optional: drizzle with caramel sauce for extra indulgence.
🍴 Nutrition (per slice with frosting & walnuts)
- Calories: ~420
- Fat: 25g
- Carbs: 45g
- Protein: 6g
This cake is nutty, spiced, and autumn‑perfect — the brown butter adds depth, and the candied walnuts give a sweet crunch.
