Brown Butter Coconut Carrot Cake

[wprm-recipe-jump]

*This post contains affiliate links. Please read disclosure to learn more.

It's already started to snow. To me it's too early for snow and I'm not ready to wear more layers to go outside or to be careful where to step so I don't fall. If only it would hold off for a few more weeks, as it doesn't stop snowing until at least March. My plan is to just stay inside all winter in my bed where it's warm. You can't go wrong with being cozy! And you most certainly can't go wrong with eating this brown butter coconut carrot cake either!

I decided that a good carrot cake would be just the right thing to make after Halloween. I mean it has veggies in it. It's like that healthy kick after eating all of that candy you stole from your kids while they were sleeping. 

Make it extra

This brown butter carrot cake has an added depth of flavor to it that makes it go to the next level. Brown butter. You really cannot go wrong with adding some brown butter into baked goods. Then you throw in the spices, carrots, coconut, some nuts and you know it's going to be even better. A carrot cake is such a simple cake, and since the flavors are so prominent in this cake the decoration can be really incredibly simple. So I stuck to just frosting it rustically and then adding a cute little carrot wreath on the top. Sometimes simple is better and you can't go wrong with that.

Products I recommend

Above are some products that I personally use and recommend for this recipe and to have for everyday use. My absolute favorite is the BlueQ oven mitts. I have a collection of them and I love them! They are great quality and it’s nice to have a kitchen item with a sense of humor.

_______________________________________________________________________

brown butter carrot cake

this carrot cake is full of flavor from the brown butter to the coconut. a fall favorite with a little twist

cake

• 2 sticks butter (browned)
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 4 eggs
• 1 tbsp vanilla extract
• 1 cup shredded carrots
• 1/2 cup shredded coconut
• 4 oz chopped walnuts
• 2 tsp cinnamon
• 1 tsp nutmeg
• 2 cups all-purpose flour
• 1 1/2 tsp baking soda and baking powder
• 1 tsp salt
• 3/4 cup milk

buttercream

• 1 8 oz package cream cheese
• 3 sticks butter
• 5 cup powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp heavy cream

cake

1. place the butter into a small saucepan and place over medium-high heat. let the butter simmer until it starts to turn a dark brown and has a nutty aroma to it. (if you would like a detailed tutorial on browning butter, go here)
2. preheat the oven to 375 degrees F and prep three 6-inch cake pans. in the bowl of an electric mixer fitted with a paddle attachment, cream the butter and both sugars for about a minute. scrape down the sides of the bowl and add in the eggs and vanilla. add in the shredded carrots, coconut, and walnuts and mix until combined. in another bowl, combine the flour, cinnamon, nutmeg, baking soda and powder, and salt. gradually add the dry into the wet. add in the milk and mix until incorporated. divide the batter among the cake pans and bake for 30-35 minutes or until a toothpick comes out clean. let the cakes cool 10 minutes and then carefully remove from the pans. continue cooling and then wrap in cling wrap until ready to use.

buttercream

1. place the butter and cream cheese into a bowl of an electric mixer fitted with a paddle attachment. mix until smooth. scrape down the sides of the bowl and add in the rest of the ingredients. mix on slow speed and gradually increase the speed. let mix until fluffy and lighter in color, about 3 minutes.