Keyword: baking, Brown Sugar, cake, Carrot Cake, Dessert, Epicurean Butter
Prep Time: 20 minutesminutes
Cook Time: 40 minutesminutes
Cooling Time: 15 minutesminutes
Total Time: 1 hourhour15 minutesminutes
Servings: 12slices
Calories: 450kcal
Equipment
Oven
9-inch round cake pans
Mixing bowls
Whisk
Parchment paper
Mixer
Ingredients
For the Cake
2cupsAll-Purpose Floursifted
1tspBaking Soda
1tspBaking Powder
2tspGround Cinnamon
1tspGround Cardamomfresh preferred
1tspGround Allspice
1cupVegetable Oil
1cupGranulated Sugar
1cupDark Brown Sugar
1/2cupMaple Syrup
1cupSweetened Coconut Flakes
4Eggs
3cupsFresh-Grated Carrots
2tspVanilla Essence
1/2cupButtermilkroom temperature
1cupChopped Pecanstoasted if desired
For the Frosting
1/2cupSalted Butterbrowned
8ozCream Cheesesoftened
2cupsPowdered Sugar
1tspVanilla Essence
Instructions
Instructions
Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper.
In a large bowl, whisk together flour, baking soda, baking powder, ground cinnamon, ground cardamom, and ground allspice.
In another bowl, mix together vegetable oil, granulated sugar, dark brown sugar, maple syrup, coconut flakes, eggs, grated carrots, vanilla essence, and buttermilk. Whisk until combined.
Fold the dry mixture into the wet mixture carefully. Add chopped pecans and fold until just combined.
Divide the batter between the prepared pans. Bake for 35-40 minutes or until a toothpick comes out clean. Cool in pans for 15 minutes.
For the frosting, melt salted butter until browned, let it cool. Beat together browned butter and cream cheese. Gradually add powdered sugar and vanilla essence.
Frost the top of one cake layer, place the second layer on top, and frost the top and sides. Garnish with additional chopped pecans.
Notes
Serve slices with a dollop of whipped cream for an extra treat. Store in an airtight container for freshness.