brown butter coconut carrot cake with cream cheese frosting

it’s already started to snow. to me it’s too early for snow. i’m not ready to have to wear more layers when i go outside or to be careful where i step so i don’t fall on my ass. if only it would hold off for a few more weeks, as it doesn’t stop snowing until at least march. if we’re lucky anyways. my plan is to just stay inside all winter in my bed where it’s warm. you can’t go wrong with being cozy!

i decided that a good carrot cake would be just the right thing to make after halloween. i mean it has veggies in it. that makes it healthy in way, doesn’t it? it’s like that healthy kick after eating all of that candy you stole from your kids while they were sleeping. it’s ok, if i had kids i’d do the same thing.

this 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. and when you throw in the spices, carrots, coconut, and some nuts you know it’s going to be even better. a carrot cake is such a simple cake, and since the flavors are so great in this cake the decoration can be really incredibly simple. 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.

also, this cake is so good that i won’t deny that i literally ate this whole cake by myself. it only took me like a week to do it. totally worth it. and i’d do it again.

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brown butter coconut carrot cake

makes one 3-layer, 6-inch cake

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

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.

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.

cream cheese frosting

1 8oz package cream cheese

3 sticks butter

5 cup powdered sugar

1 tsp vanilla extract

2-3 tbsp heavy cream

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.