Big Mama’s Carrot Cake with Brown Butter Frosting

The Legendary Recipe That Defines “Homemade with Love”

In every family, there’s one recipe that’s more than just food—it’s a legend. In our family, that legend was Big Mama’s Carrot Cake. It was a magnificent, three-layer masterpiece that only appeared at the most important celebrations. Its arrival signaled that this was a special day. What transforms a simple dessert into a treasured heirloom, a recipe so beloved it becomes the centerpiece of generations of memories?

It’s a recipe just like this one. This isn’t just any carrot cake recipe with cream cheese frosting; this is the one that sets the standard. It’s incredibly moist, perfectly spiced, and crowned with a sublime brown butter cream cheese frosting that is nothing short of life-changing. This is more than a cake; it’s a tradition waiting to be started in your own kitchen.

The Ingredients for a Showstopping Cake

This legendary cake is made in two parts: the ultra-moist, spiced cake layers and the nutty, decadent brown butter frosting.

Ingredient	Amount	Notes
For “Big Mama’s” Carrot Cake:
Self-Rising Flour	2 ½ cups	See the FAQs if you need to make your own.
Ground Cinnamon	1 ½ tsp	The quintessential warm, sweet spice of carrot cake.
Ground Nutmeg & Ground Cloves	½ tsp each	Adds deep, aromatic, and festive notes.
Ground Allspice	¼ tsp	Lends a complex flavor reminiscent of cinnamon, nutmeg, and cloves combined.
Baking Soda	1 tsp	For an extra tenderizing lift.
Granulated Sugar	2 cups	Provides moisture and the perfect sweetness.
Vegetable Oil	1 ¼ cups	The secret to a supremely moist cake that stays fresh for days.
Pure Vanilla Extract	1 tbsp	Use the best you can find for a rich, warm flavor.
Large Eggs	4	Room temperature eggs incorporate better into the batter.
Finely Grated Carrots	3 cups	Finely grated carrots melt into the cake, providing moisture and sweetness.
Crushed Pineapple	½ cup	With juice! This is a key ingredient for an ultra-moist texture.
Roasted Walnuts	1 cup	Optional, but chopped roasted walnuts add a wonderful crunch.
For the Brown Butter Cream Cheese Frosting:
Unsalted Butter	¾ cup (1 ½ sticks)	To be transformed into nutty, liquid gold.
Cream Cheese	24 oz (3 blocks)	Softened, but still slightly cool for the best whipping texture.
Confectioner’s Sugar	5 ½ – 6 cups	Also known as powdered sugar. Sift for the smoothest finish.
Salt	¼ tsp	A crucial ingredient to balance the sweetness.
Pure Vanilla Extract	1 ½ tsp	Enhances the nutty notes of the brown butter.

Your Baking Day Timeline

A showstopper cake like this is a labor of love, but every step is worth it. Plan for a relaxing baking day.

• Prep Time: 30 minutes
• Bake Time: 35-40 minutes
• Cooling & Frosting Time: 3+ hours
• Total Time: Approximately 4-5 hours

A Sweet History: The carrot cake we know and love today likely gained popularity in Britain during World War II when sugar was rationed, and sweet vegetables like carrots were used as a substitute in desserts. This tradition of resourcefulness evolved into the rich, decadent layer cake that has become a global favorite.

Part 1: Making the Carrot Cake Layers

Step 1: Prepare Your Pans and Oven

First, preheat your oven to 175°C (350°F). Grease three 9-inch round cake pans, line the bottoms with parchment paper rounds, and then grease the parchment paper as well. This guarantees your cake layers will release perfectly.

Step 2: Combine the Dry Ingredients

In a large bowl, sift together the self-rising flour, cinnamon, nutmeg, cloves, allspice, and baking soda. Sifting ensures your spices are evenly distributed and your cake has a light, tender crumb. Set this bowl aside.

Step 3: Mix the Wet Ingredients

In the bowl of your stand mixer fitted with the paddle attachment, beat the sugar, oil, and vanilla together on medium speed. Add the room-temperature eggs one at a time, making sure each is fully blended before adding the next.

Step 4: Create the Batter

Turn the mixer down to its lowest speed. Add the dry ingredients to the wet ingredients in three increments, mixing until just combined after each addition. Be careful not to overmix! Finally, remove the bowl from the mixer and use a spatula to gently fold in the finely grated carrots, crushed pineapple with its juice, and the optional chopped walnuts.

Step 5: Bake the Cake Layers

Evenly divide the batter among your three prepared cake pans. Bake for 35 to 40 minutes. The cakes are done when a wooden skewer or toothpick inserted into the center comes out clean. Let the cake layers cool in their pans on a wire rack for 10 minutes, then carefully flip them out onto the racks to cool completely. They must be at room temperature before you even think about frosting!

Part 2: Making the Brown Butter Cream Cheese Frosting

Step 6: Brown the Butter

In a small, light-colored saucepan, melt the butter over medium heat. It will foam up, then subside. Swirl the pan occasionally and watch closely. You’ll see little brown specks form at the bottom, and the butter will turn a beautiful amber color with a wonderfully nutty aroma. The moment this happens, immediately remove it from the heat and pour it into a heatproof bowl to stop the cooking process.

Step 7: Chill the Brown Butter

This is a crucial step. Place the bowl of brown butter in the refrigerator until it becomes completely solid again. This can take about an hour. Don’t skip this—using liquid butter will result in a soupy frosting.

Step 8: Whip the Frosting to Perfection

Once the brown butter is solid and cool, add it and the softened cream cheese to the bowl of your stand mixer. Beat on high speed until the mixture is light, fluffy, and completely smooth. Turn the mixer to low and carefully add the confectioner’s sugar one cup at a time. Once all the sugar is incorporated, add the salt and vanilla extract. Turn the mixer back to high speed and whip for another 2-3 minutes until the frosting is exceptionally light and smooth.

Part 3: Assembling Your Masterpiece

Step 9: Layer and Frost

Place one cooled cake layer on your cake stand or serving plate. Spread a generous layer of the brown butter frosting evenly over the top. Place the second cake layer on top and repeat. Top with the third and final cake layer. Apply a thin “crumb coat” of frosting around the entire cake and chill for 20 minutes. This traps any loose crumbs. Finally, apply the remaining frosting smoothly over the top and sides of the cake. Garnish with extra toasted walnuts if desired.

Estimated Nutritional Information

Here is an approximate nutritional breakdown per slice (assuming 16 slices).

• Calories: 750 kcal
• Carbohydrates: 90g
• Protein: 8g
• Fat: 42g
• Sugar: 70g

Disclaimer: This is a rich, celebratory cake meant for indulgence!

Healthier Swaps & Simple Tweaks

While this is a decadent recipe, you can make a few adjustments.

• Oil & Sugar: You can reduce the sugar in the cake to 1 ½ cups. You can also substitute up to half of the oil with unsweetened applesauce, though this will result in a slightly denser cake.
• Lighter Frosting: Use Neufchâtel cheese (⅓ less fat) instead of full-fat cream cheese and start with less confectioner’s sugar, adding more to reach your desired sweetness.

Serving and Presentation

This cake is a celebration all on its own.

• The Finishing Touch: A simple decoration of toasted, chopped walnuts or pecans around the base and on top of the cake is classic and beautiful.
• Perfect for Gatherings: This three-layer cake is perfect for serving a crowd at Easter, Thanksgiving, a birthday, or any special family get-together.

Common Mistakes to Avoid

1. A Dry or Dense Cake: This is usually caused by overmixing the batter after the flour is added, or by not using enough moistening ingredients. This recipe’s use of oil and crushed pineapple with its juice is specifically designed to guarantee a moist cake.
2. Frosting a Warm Cake: This is the fastest way to a melted, heartbreaking mess. Your cake layers must be 100% cooled to room temperature before you begin frosting.
3. A Greasy or Soupy Frosting: This happens if your brown butter isn’t chilled back to a solid state, or if your cream cheese is too warm and soft. Both should be cool but malleable for the perfect fluffy texture.

Storing Your Masterpiece

Proper storage will keep your cake fresh and delicious.

• Storing: Due to the cream cheese frosting, this cake must be stored in the refrigerator. A cake carrier is ideal. It will stay fresh for up to 5 days.
• Serving: For the best flavor and texture, remove the cake from the refrigerator about 30-60 minutes before serving to take the chill off.
• Freezing: You can freeze individual slices or the entire cake. Wrap slices tightly in plastic wrap then foil. For a whole cake, freeze it unwrapped until firm, then wrap it well. It will keep for up to 3 months.

The Only Carrot Cake Recipe You’ll Ever Need

This isn’t just a recipe; it’s an heirloom. Big Mama’s carrot cake is the epitome of homemade perfection—incredibly moist, perfectly spiced, and enveloped in a nutty, tangy, and utterly divine brown butter cream cheese frosting. It’s the kind of show-stopping dessert that creates lasting memories and becomes a beloved tradition.

We are so honored to share this special recipe with you. When you make it for your celebration, please come back and leave a comment or a rating below. For more recipes that are made with love, be sure to subscribe.

Frequently Asked Questions

Q1: Do I have to use self-rising flour?

Self-rising flour is simply all-purpose flour with baking powder and salt already added. If you don’t have it, you can make your own substitute. For this recipe, you would use 2 ½ cups of all-purpose flour whisked together with 4 teaspoons of baking powder and 1 teaspoon of salt.

Q2: Why did my cake layers sink in the middle?

A sunken cake is often a sign that it’s underbaked. The center didn’t have enough time for the structure to set. Another cause can be opening the oven door too early or too frequently, which can cause the cake to fall. Always test for doneness with a wooden skewer in the very center of the cake.

Q3: What’s the secret to browning butter without burning it?

The secret is to use a light-colored saucepan so you can see the color changing, and to use your senses. Watch for the milk solids at the bottom to turn a toasty brown, and smell for a nutty aroma. The moment you see and smell this transformation, immediately remove it from the heat to stop the cooking.

Q4: Can I make this cake in a 9×13-inch pan instead?

Yes, this recipe works beautifully as a sheet cake. Pour the batter into a greased and floured 9×13-inch pan and bake for 40-50 minutes, or until a toothpick comes out clean. You’ll have plenty of frosting to generously cover the top.