📝 About This Recipe
This exquisite carrot cake is the quintessential centerpiece for any Easter table, celebrating the vibrant transition into spring with a crumb that is incredibly moist and deeply aromatic. We’ve elevated the classic recipe by using freshly grated heirloom carrots, toasted pecans, and a hint of warm ginger, all balanced by a luxurious brown butter cream cheese frosting. It is a sophisticated yet nostalgic dessert that captures the essence of renewal and celebration in every spice-kissed bite.
🥗 Ingredients
The Cake Batter
- 2 cups All-purpose flour (leveled and sifted)
- 1 cup Granulated sugar
- 1 cup Dark brown sugar (packed)
- 2 teaspoons Baking soda
- 2 teaspoons Ground cinnamon (high quality)
- 1/2 teaspoon Ground ginger
- 1 teaspoon Fine sea salt
- 1 1/4 cups Vegetable oil (or melted coconut oil)
- 4 Large eggs (at room temperature)
- 1 tablespoon Vanilla extract (pure bean extract)
- 3 cups Carrots (finely grated, about 5-6 medium carrots)
- 1 cup Pecans (toasted and chopped)
- 1/2 cup Crushed pineapple (well-drained)
Brown Butter Cream Cheese Frosting
- 1 cup Unsalted butter (browned and then solidified to room temp)
- 16 ounces Cream cheese (full fat, softened)
- 4 cups Confectioners' sugar (sifted)
- 2 tablespoons Heavy cream
- 1 teaspoon Vanilla bean paste (for those beautiful flecks)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter, line the bottoms with parchment paper, and lightly flour the sides, tapping out any excess.
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2
In a medium skillet over medium heat, toast the chopped pecans for 3-5 minutes until fragrant. Set aside to cool.
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3
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, ginger, and sea salt until no lumps remain.
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4
In a separate medium bowl, whisk the oil, eggs, and vanilla extract until smooth and slightly pale.
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5
Gently fold the wet ingredients into the dry ingredients using a rubber spatula. Mix until just combined; do not overwork the gluten.
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6
Fold in the finely grated carrots, toasted pecans, and drained crushed pineapple until evenly distributed throughout the batter.
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7
Divide the batter equally between the two prepared cake pans. Smooth the tops with a spatula.
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8
Bake for 35-40 minutes. Test with a toothpick in the center; it should come out clean or with just a few moist crumbs.
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9
Allow the cakes to cool in the pans for 15 minutes, then invert them onto a wire rack to cool completely before frosting.
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10
To make the frosting, melt the butter in a saucepan over medium heat, swirling until it turns amber and smells nutty. Pour into a bowl and chill until it reaches a soft solid consistency.
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11
Beat the solidified brown butter and softened cream cheese together for 3 minutes until light and fluffy.
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12
Gradually add the confectioners' sugar one cup at a time, followed by the heavy cream and vanilla bean paste. Beat on high for another 2 minutes.
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13
Place one cake layer on a serving plate. Spread a thick layer of frosting over the top. Place the second layer on top and cover the top and sides with the remaining frosting.
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14
Garnish with extra pecan halves or a dusting of cinnamon if desired. Chill for at least 30 minutes before slicing to set the frosting.
💡 Chef's Tips
Use the small holes on your grater for the carrots; the finer the carrot, the more moist the cake. Always use room temperature eggs and cream cheese to ensure a silky, lump-free batter and frosting. Don't skip browning the butter; it adds a toasted, toffee-like depth that cuts through the sweetness of the sugar. If you prefer a less chunky texture, you can pulse the pecans and pineapple in a food processor before adding to the batter. For the best flavor, make the cake one day in advance; the spices and moisture develop beautifully overnight.
🍽️ Serving Suggestions
Pair with a chilled glass of Moscato d'Asti or a light, sparkling Elderflower pressé. Serve alongside a dollop of tart lemon curd to brighten the warm spice notes. Excellent with a cup of Earl Grey tea or a dark roast coffee during a midday celebration. Top each slice with a few edible spring flowers like pansies or violets for a stunning presentation. Serve slightly chilled but allow to sit at room temperature for 15 minutes before eating for the best texture.