Brown Butter Carrot Cake

brown butter carrot cake with carrot sprinkles and cream cheese frosting |


Brown Butter Carrot cake! I don’t know you guys why I haven’t added brown butter in everything I bake. The brown butter in the cake gives the cake a whole new depth of nutty flavour. The touch of all spice in the cake gives the brown butter carrot cake a real warm comfy flavour. The mini carrot sprinkles are home made with royal icing.  I wanted this cake a bit rustic, home baked and hence a  Naked cake! 

recipes for the brown butter is here and the homemade sprinkles here.

Don’t want to make your own brown butter? you are lucky if you live in Vancouver. Check out Hunter Browns premade cubed brown butter. 

This will make an excellent show stopper cake for your Easter Lunch or just for yourself 😀 😀 

Brown Butter Carrot Cake 

  • Layers of rich, nutty brown butter carrot cake (2 x 8 ” layers) or  3x 6″ layers too. 
  • Silky vanilla cream cheese frosting
  • Crunchy homemade royal icing carrot shaped sprinkles 

Do you want to make these into cupcakes, it makes about 24 standard sized cupcakes. 

brown butter carrot cupcakes

brown butter carrot cake with carrot sprinkles and cream cheese frosting |
5 from 1 vote

Brown Butter Carrot Cake

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 10 people


Brown Butter Carrot Cake (2x 8 inch)

  • 280 gm All Purpose flour 21/4 cup flour + 1 tbsp
  • 240 ml Melted Brown Butter 1 cup
  • 60 ml Canola oil 1/4 cup
  • 300 gm Dark Brown Sugar 1 1/2 cup
  • 200 gm Grated Carrots 3 medium carrots / 1 giant carrot
  • 4 Large eggs
  • 1 1/2 tsp Baking Powder
  • 1 1/2 tsp Baking Soda
  • 2 tsp All Spice powder
  • 40 gm Pecans
  • 50 gm Walnuts

Vanilla Cream Cheese Frosting

  • 115 gm Butter 1 Stick
  • 250 gm Cream Cheese 1 Cup + 2 tbsp
  • 250-300 gm Icing Sugar 2-2¼ cup
  • 1 tsp Vanilla extract
  • 1-2 tbsp cream


  • Carrot Sprinkles


Brown Butter Carrot Cake

  1. Pre-heat the oven to 180 C/ 350 F, grease and line the cake tins with parchment.

  2. Add All purpose flour, baking powder and baking soda. Add the all spice, whisk so its all mixed. Keep the dry ingredients aside until needed. 

  3. In a large bowl, add the brown butter, oil and brown sugar.  Using the paddle attachment, mix well.

  4. Add and beat one egg at a time. Add the carrots to the mixture. 

  5. Sieve the dry ingredients into the bowl. Mix until all the dry ingredients incorporated completely. 

  6. Chop the walnuts and pecans. Fold the nuts into the batter, divide the batter into 2 tins and bake for 40-45 minutes. Check with a wooden skewer to see if fully baked. 

  7. Once baked let it cool on a cooling rack. 

Vanilla Cream Cheese Frosting

  1. Add the butter and half of the icing sugar, cream. using the whisk attachment, whisk until pale. 

  2. Add the cream cheese and the rest of the icing sugar and whisk.

  3. Add the cream and vanilla extract and whisk for another couple of minutes. Let it chill in the refrigerator for 10-15 minutes. 


  1. Place the bottom layer of the cake on a cake stand. Add dollops of cream cheese frosting and smoothen it flat using an offset spatula. 

  2. Place the top layer and repeat. (I wanted this cake a bit rustic, home baked so i made it Naked! you can also frost it completely)

  3. Garnish with homemade carrot sprinkles!! and enjoy with a cuppa!!! 

royal icing sprinklesbrown butter carrot cake with carrot sprinkles and cream cheese frosting |


brown butter carrot cake with carrot sprinkles and cream cheese frosting | lilcupcakemonkey.combrown butter carrot cake with carrot sprinkles and cream cheese frosting |

slice of brown butter carrot cake |

Happy Easter and Happy Baking! 



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3 thoughts on “Brown Butter Carrot Cake”

  1. This sounds wonderful and I’m making it tomorrow night! The question I have is: I don’t have Sherry (or any alcohol) is there something else I can use? I don’t want to buy a bottle use a little then have it go bad.I love your recipes and have tried quite a few of them!!


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