Classic Carrot Cake with Brown Buttercream Frosting

When it comes to carrot cake, I like to keep it simple. Forget the raisins, walnut, pecans, etc. I want a moist, dense, decadent, slightly sweet cake. Contrary to the popular vote of a cream cheese frosting, I am 100% all about buttercream frosting. Brown butter for a little extra pizzazz! If brown butter isn’t your thing, stick to the same ingredients, just skip the browning part of the directions!

The recipe below could be executed however you like — a 9x2” thick round, a two-layered 9x1” cake, or even a 9x1” cake + 12 mini muffins - perfect for any audience! I hope you love it as much as my Mama and I do.

Cake Ingredients:

2 cups all-purpose flour
1/2 cup almond flour
2 teaspoons baking powder
1 teaspoon baking soda
1.5 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup vegetable oil
1 1/4 cup granulated sugar
1/2 cup brown sugar
4 large eggs
3/4 cup crushed pineapple
3 cups shredded carrots

Brown Butter Frosting

1 1/8 cup unsalted butter (2 sticks + 2 tablespoons)
2.5 cups confectioners sugar
3 tablespoon dairy-free milk
3 teaspoons vanilla extract

Cake Directions:

Preheat oven to 350 degrees
In a bowl, whisk together all purpose flour, almond flour, baking powder, baking soda, salt, cinnamon, all spice, and nutmeg. Set aside
In your stand-mixer bowl with the paddle attachment, add vegetable oil, granulated sugar, brown sugar. Stir on low until combined and smooth
Add 1 egg at a time to your mixing bowl and stir on low until combined
Add in crushed pineapple and shredded carrots. Stir on low until combined
Slowly add in your dry ingredients on low until all ingredients are incorporated
Pour batter into your 9x2 round-inch spring foam pan
Place cake on center rack in the oven
Bake for 35 minutes at 350 and an additional 15 minutes at 325
Insert a toothpick or knife into the center of the cake and make sure it comes out clea
- If batter sticks to it, cover your cake loosely with foil to prevent the top from drying out
- Continue to bake for an addittionoal 2-3 minutes at a time at 325 until the center is fully baked
Pull your cake out of the oven and let cool for 30 minutes on a wire rack

Brown Buttercream Frosting Directions:

In a small saucepan, melt half the butter (1 stick + 1 tablespoon) on high heat
Once the butter begins to boil, whisk and reduce to medium-low heat (level 4 out of 10)
Continue to whisk occasionally for 8 minutes until the butter begins to exude a nutty aroma and change to a light brown color
Turn off the heat and transfer to a heat-safe bowl. Set it in the fridge to re-solidify, about 45 minutes
In a stand-mixer bowl, add re-solidified brown butter, regular butter, and vanilla. Mix on low
Add confectioners sugar half a cup at a time on low-medium, until combined and smooth
Add in oat milk 1 tablespoon at a time until desired texture is achieved
Tip: Since this is a single-layer cake, please do yourself a favor and use ALL the frosting. I promise you won’t regret it. Be generous with the frosting so that you can enjoy a bit of frosting with every bite of the cake. It’s the perfect amount of sweetness that compliments the cake without overpowering it!

Variation 1: 9 x 2” Spring Foam Pan