Ingredients
Scale
- 0.25 cup unsalted butter
- 1.25 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground cardamom
- 0.5 cup packed light brown sugar
- 0.25 cup granulated sugar
- 2 eggs
- 0.5 cup canola or vegetable oil
- 2 teaspoons vanilla extract
- 1.5 cups packed grated carrots (about 8 ounces)
- 6 ounces cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 1 cup powdered sugar
- 0.5 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour an 8-inch square pan.
- Brown butter in medium saucepan over medium-low heat until golden and aromatic; transfer to bowl to cool.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom.
- In large bowl, combine eggs, brown sugar, and granulated sugar; whisk until smooth.
- Slowly whisk in oil, cooled brown butter, and vanilla extract until emulsified.
- Add dry ingredients to wet, stir until just a few streaks remain. Fold in grated carrots.
- Pour batter into prepared pan; bake 30–40 minutes until tester comes out clean or with a few moist crumbs. Cool completely.
- For frosting: beat butter and cream cheese until combined. Add powdered sugar, vanilla, and pinch of salt; beat until smooth.
- Spread frosting over cooled cake and serve.
Notes
- Grate carrots on large holes of box grater or food processor disk.
- If you don’t want to brown butter, substitute plain melted butter or ¼ cup additional oil.
- Ensure butter and cream cheese are room temperature for smooth frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
- Diet: Vegetarian