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Carrot Cake with Cream Cheese Frosting

Inspired by Barbra Austin and adapted from Gourmet's Best Desserts 
To get the 3/4 cup (180ml) of browned butter, you'll need to start with about 7 ounces (200g) butter, which will cook down to around that amount. You don't want to use any blackened bits in the bottom of the pan, so don't scrape the pan, but just pour out the brown butter into a heatproof measuring cup and leave the burnt parts behind in the pan. (A few stray ones won't hurt, though.) Spoon off any foam in the measuring cup as well. If you don't have a heatproof measuring cup, pour the browned butter into a metal bowl and let it cool, then measure in a measuring cup. If you don't get 3/4 cup (180ml) just top it up with vegetable oil. This carrot cake is lightly spiced, which is more in line with local tastes. Feel free to bump up the spices. Also, be sure the cream cheese and butter for the frosting are at room temperature so they meld smoothly when beaten together.
Course Dessert

For the cake layers:

  • 4 large eggs, at room temperature
  • 1/4 cup (60ml) neutral-tasting vegetable oil
  • 3/4 cup (180ml) liquid, brown butter, or 3/4 cup additional vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups (280g) all-purpose flour
  • 2 cups (400g) sugar
  • 2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 1/4 teaspoon (each) ground nutmeg and cloves
  • 1 teaspoon kosher or sea salt
  • 4 cups (1-pound, 450g) loosely packed grated carrots
  • 1/2 cup (60g) raisins

For the frosting:

  • 1 pound (450g) cream cheese, at room temperature
  • 4 oz (115g) unsalted butter, at room temperature
  • 2 cups (240g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon zest
  • Preheat the oven to 350°F (180°C). Butter and flour two 8- or 9-inch (20-23cm) cake pans and line the bottoms with parchment paper.
  • To make the cake, sift together the flour, sugar, spices, baking soda, and salt in a medium bowl. Set aside. With a handheld mixer or a stand mixer fitted with the paddle, beat the eggs on high speed until they are pale and frothy, about 3 minutes. (They will not increase dramatically in volume.) With the mixer on medium-high speed, drizzle in the oil and melted butter, then the vanilla. (If you don't have an electric mixer, you can beat the eggs with a whisk vigorously in a large bowl, and do the same when you add the browned butter and oil.)
  • With the mixer on low speed, gradually mix in the dry ingredients until just combined, but don't overmix. The paddle will accomplish this easily but if you are using a handheld mixer (or a bowl and a spatula) I prefer to do it by hand with a spatula.
  • Fold in the carrots and raisins, then divide the batter between the two pans and smooth the tops. Bake until the tops are golden brown and the surface springs back when gently touched, 30-35 minutes. Cool the cakes completely.
  • To make the frosting, beat the cream cheese and butter at high speed together until completely smooth and lump free. Reduce the speed of the mixer, then gradually add the powdered sugar and increase the speed to medium, or medium-high, and mix until light and silky. Add the vanilla and lemon zest. Use the frosting to ice the cake, spreading 1 1/4 cups (220g) on top of one layer, and using the rest to frost the outside and top of the cake.

Notes

Serving and Storage: This cake is best served at room temperature, but will keep for a few days stored in the refrigerator.