Carrot Pecan Cake with Brown Butter Cream Cheese Frosting

Ingredients

• 1.5 cups Pecans, toasted (Coarsely chopped after toasting)
• 2 cups Carrots, peeled and grated (Use a box grater; discard ends)
• 1 cup Buttermilk (Room temperature)
• 2 teaspoons Vanilla extract
• 1 tablespoon Fresh ginger, grated (Peel then grate)
• 4 Large eggs (Room temperature)
• 0.75 cup Dark brown sugar
• 0.75 cup Granulated sugar
• 1 cup Neutral oil (vegetable or canola)
• 2.5 cups All‑purpose flour
• 1 teaspoon Kosher salt
• 1 teaspoon Baking soda
• 1 teaspoon Baking powder
• 2 teaspoons Ground cinnamon
• 1 teaspoon Ground ginger
• 0.5 teaspoon Ground clove
• 1 pound Philadelphia cream cheese (Room temperature, 2 x 8‑oz blocks)
• 0.5 cup Unsalted butter (For brown butter, room temperature before melting)
• 1 Vanilla bean (optional) (Seeds only; can substitute with extra vanilla extract)

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and let it fully preheat.

   Time: PT10M

   Temperature: 350°F

2. Toast Pecans

   Spread 1.5 cups of pecan halves on a rimmed baking sheet and toast for 8‑10 minutes, stirring once, until deep golden and fragrant. Remove and transfer to a clean sheet to cool.

   Time: PT10M

   Temperature: 350°F

3. Grate Carrots

   Using a box grater, grate the carrots. Discard the tough ends. Measure roughly 2 cups of grated carrot.

   Time: PT5M

4. Prepare Wet Mixture

   In a large bowl combine the grated carrots, 1 cup buttermilk, 2 tsp vanilla extract, and 1 tbsp freshly grated ginger. Stir to distribute evenly.

   Time: PT3M

5. Line and Grease Pans

   Trace the inside of each 8‑inch pan on parchment, cut out circles, and place them in the pans. Lightly drizzle oil around the edges to help the parchment adhere.

   Time: PT5M

6. Process Pecans

   Place cooled pecans in a zip‑lock bag and crush with a rolling pin until you have a coarse meal with some larger pieces.

   Time: PT5M

7. Combine Dry Ingredients

   In a separate bowl whisk together 2.5 cups flour, 1 tsp kosher salt, 1 tsp baking soda, 1 tsp baking powder, 2 tsp ground cinnamon, 1 tsp ground ginger, and ½ tsp ground clove.

   Time: PT5M

8. Whip Eggs and Sugars

   Attach the whisk to the stand mixer. Add 4 eggs, ¾ cup dark brown sugar, and ¾ cup granulated sugar. Start on low to break up the yolks, then increase to medium‑high and whisk until the mixture becomes thick, pale, and forms a ribbon when the whisk is lifted (about 3‑4 minutes).

   Time: PT5M

9. Emulsify Oil

   With the mixer still running, slowly drizzle in 1 cup neutral oil in a thin stream until fully incorporated and the batter looks glossy.

   Time: PT2M

10. Combine Wet and Dry Ingredients

    Switch to the paddle attachment. Add the dry flour mixture and the carrot‑buttermilk mixture to the batter in three additions, starting and ending with the dry ingredients (dry‑wet‑dry‑wet‑dry). Mix on low just until incorporated; the batter will be fairly liquid.

    Time: PT3M

11. Fold in Pecans

    Stir the crushed pecans into the batter by hand with a rubber spatula, ensuring even distribution.

    Time: PT2M

12. Portion Batter

    Using the kitchen scale, divide the batter into three equal portions (≈595 g each) and pour into the prepared pans.

    Time: PT3M

13. Bake Layers

    Place the pans on the middle and lower racks (one on top, two below). Bake for 30 minutes, rotating the pans and swapping positions halfway through for even browning.

    Time: PT30M

    Temperature: 350°F

14. Cool Cakes

    Allow the cakes to cool in the pans for 10 minutes, then run a thin knife around the edges and invert onto a cooling rack to cool completely.

    Time: PT15M

15. Make Brown Butter

    Melt ½ cup unsalted butter in a saucepan over medium‑high heat. Once it foams, reduce to medium and stir frequently. When the butter turns a deep golden brown and releases a nutty aroma (about 5 minutes), remove from heat and immediately pour into a heat‑proof bowl. Place the bowl in an ice‑water bath, stirring until the butter thickens, becomes opaque, but is still pourable.

    Time: PT7M

16. Prepare Cream Cheese Frosting

    In the stand mixer on low, beat the 1 lb softened cream cheese until smooth. With the mixer on low, slowly add the cooled brown butter, then increase to medium and beat until fully incorporated.

    Time: PT5M

17. Flavor Frosting

    Add the seeds from 1 vanilla bean (or an extra ½ tsp vanilla extract) and a generous pinch of kosher salt. Pulse briefly, then beat on medium‑high for 2‑3 minutes until the frosting is thick and holds a soft peak.

    Time: PT3M

18. Crumb Coat

    Place the first cake layer on a cake stand lined with parchment strips. Spread a thin layer of frosting over the top and sides to lock in crumbs. Refrigerate for 15 minutes to set.

    Time: PT15M

19. Assemble and Frost

    Add the second layer, spread a generous amount of frosting, then add the third layer. Apply a final thick layer of frosting over the top and sides, smoothing or leaving swirls as desired.

    Time: PT10M

20. Final Chill

    Refrigerate the assembled cake for at least 20 minutes to let the frosting set before slicing.

    Time: PT20M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g