Brown Butter Carrot Cake

Ingredients
For the cake:

• 10 tablespoons (142 grams) unsalted butter
• 2 1/2 cups (318 grams) all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 2 cups (400 grams) firmly packed light brown sugar
• 3 large eggs, at room temperature
• 1 cup (250 grams) crushed pineapple in syrup. Drain and reserve the syrup and set it aside. Do not toss it out. (You can use crushed pineapple in juice as well).
• 1 teaspoon vanilla
• 3 cups (296 grams) finely shredded carrots (about 4 medium carrots)
• 3/4 cup (84 grams) finely chopped walnuts or pecans

For the cream cheese frosting:

• 24 ounces (680 grams) cream cheese, completely softened
• 2 sticks (227 grams) unsalted butter, completely softened
• 1 tablespoon vanilla paste or extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 5 cups (625 grams) powdered sugar, sifted

Directions
Make the cake:

1. Preheat the oven to 350°F. Thoroughly grease two 8-inch round cake pans and line the bottom with parchment paper.
2. In a medium skillet set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl. Let cool completely.
3. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
4. To the browned butter, whisk in the brown sugar then the eggs. Stir in the crushed pineapple, vanilla, and carrots. Add the dry ingredients and mix until just combined. Stir in a bit, about 1/4 cup of the syrup and the nuts.
5. Divide the batter evenly among the prepared cake pans. Bake until a cake tester inserted comes out clean, about 30 minutes. Let cool completely before transferring to wire racks.
6. Slice each cake layer in half for four layers using a cake leveler or serrated knife. Place layers in the fridge while you make the frosting.

Make the frosting:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, vanilla, cinnamon, and salt on medium-high speed until very light, creamy, and smooth. Scrape down the sides and bottom of the bowl as needed. On low speed gradually add in the sugar and beat until creamy.

Assemble the cake:

1. Place one cake layer cut side up on a cake stand or platter. Spread about 1/4 of the frosting all over the cake layer, pushing it out over the edge just slightly. Repeat with the remaining layers. With an offset spatula, spread the remaining frosting evenly all over the cake, smoothing the edges.
2. Serve or store in an airtight container in the fridge for up to 3 days.

If you want to make cupcakes:
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 Preheat the oven to 350°F. Line a standard muffin tin with paper liners.
Divide the batter evenly among the muffin cups. Bake until a cake tester inserted comes out clean, about 20 minutes. Let cool completely on a wire rack.
Frost cupcakes and decorate with chopped walnuts, if desired.




Adapted from Handle the Heat