Mini Carrot Cake with Brown Butter Cream Cheese Frosting
Ingredients
The cake
-
1 ¼
cups
all-purpose flour
-
1
teaspoon
baking soda
-
1
teaspoon
ground cinnamon
-
½
teaspoon
freshly ground nutmeg
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground ginger
-
¼
cup
unsalted butter
-
¼
cup
neutral oil
-
½
cup
granulated sugar
-
½
cup
brown sugar
-
2
large
eggs
-
⅓
cup
buttermilk
-
1 ¼
cups
grated carrots
-
¾
cup
roughly chopped walnuts
The frosting
-
6
tablespoons
unsalted butter
-
5
ounces
cream cheese
-
½
teaspoon
pure vanilla extract
-
1 ½
cups
powdered sugar
-
2
teaspoons
heavy cream
Instructions
- Preheat the oven to 350°F and grease an 8x8-inch baking pan.
- In a bowl, whisk together the flour, baking soda, cinnamon, nutmeg, salt, and ginger.
- In a stand mixer, cream the butter, oil, granulated sugar, and brown sugar until fluffy.
- Add the eggs and mix until combined.
- Alternately add the buttermilk and dry mixture to the butter mixture until just combined.
- Fold in the grated carrots and chopped walnuts.
- Pour the batter into the prepared pan and bake for 30 to 45 minutes until a skewer comes out clean.
- Allow the cake to cool in the pan for 5 to 10 minutes before transferring to a cooling rack.
- For the frosting, brown the butter in a saucepan, then chill it until it reaches room temperature.
- Beat the browned butter and cream cheese until smooth, then add vanilla, salt, and powdered sugar.
- Add heavy cream and beat until fluffy.
- Spread the frosting on the cooled cake.
Nutrition Facts (estimated)
Servings
4
Calories
243
Total fat
23g
Total carbohydrates
23g
Total protein
3g
Sodium
23mg
Cholesterol
87mg
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