Introduction
This is a great take on the classic carrot cake. The brown butter frosting and added buttermilk makes the cake standout. Likewise the use of pecans instead of walnuts and the lack of raisins is a good modification. This is a great cake to attempt as a beginner.
Recipe Outline
| Recipe: Carrot and Pecan Cake | Special Equipment: Three 8 Inch Cake Pans, Stand Mixer |
| Source: Dessert Person | Time: 2 Hours |
| Author: Claire Saffitz | Difficulty: 2/5 |
| Type: Dessert (Baking) | Score: ★★★★☆ |
Making The Brown Butter Cream Cheese Frosting
Tip: It takes a long time for the butter to cool sufficiently (an hour or more). If using an ice bath to speed things up, then make sure to not swirl the butter. This will cause the butter on the sides of the bowl to overly-solidify before the rest, so leave the butter as a deep pool in the bottom of the bowl. To be safe, consider just refrigerating and keeping a close eye on it (or just wait).
Making The Batter
Tip 1: The cake will sink right after; this is expected.
Tip 2: Stream in the oil very slowly and not all in the same spot – otherwise it could ruin the egg-sugar mixture.
Baking The Cake
Tip: The cake may need another few minutes after passing the “toothpick test”. The cake has a tendency to be looser and moist, so if you prefer a “cakier” cake, then go a little longer.
Assembling The Cake
Tip: Use multiple “blobs” when frosting the cake for a more even distribution. The longer you refrigerate after applying the crumb coat, the easier it will be.
Final Product
Key Takeaways
- The cake takes a bit longer to make than listed.
- The frosting is the true star of this cake.
- Final Score: 4/5 – This is a fantastic carrot cake. It’s a bit moist for my liking, but that can always be ameliorated by baking a bit longer. The brown butter cream cheese frosting is incredible and should probably be illegal. This cake is worth making just for the frosting.
JoeSoltzberg.com 