Big Mama's Carrot Cake with Brown Butter Frosting
Ultra-moist, warmly spiced carrot cake layers crowned with a nutty, decadent brown butter cream cheese frosting. Finely grated carrots, crushed pineapple, and optional toasted walnuts keep every bite tender and flavorful. Includes a relaxed baking-day timeline and pro assembly tips for a showstopper finish.
Equipment
- Three 9-inch round cake pans
- Parchment rounds
- Stand mixer or hand mixer
- Mixing bowls & whisk
- Rubber Spatula
- Cooling racks
- Serrated knife (leveling)
- Offset spatula & bench scraper
- Light-colored saucepan (for browning butter)
Ingredients
For "Big Mama's" Carrot Cake
- 2 1/2 cups self-rising flour See Notes for DIY self-rising flour.
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground allspice
- 1 tsp baking soda Additional lift & tenderness.
- 2 cups granulated sugar
- 1 1/4 cups vegetable oil Neutral oil keeps cake extra moist.
- 1 Tbsp pure vanilla extract
- 4 large eggs Room temperature
- 3 cups finely grated carrots Finely grated for even texture.
- 1/2 cup crushed pineapple with juice Do not drain; adds moisture.
- 1 cup roasted walnuts, chopped (optional) Toast first for best flavor.
For the Brown Butter Cream Cheese Frosting
- 3/4 cup unsalted butter 1 1/2 sticks; to be browned and re-solidified.
- 24 oz cream cheese Softened but slightly cool.
- 5 1/2 to 6 cups confectioners' sugar Sift for the smoothest finish.
- 1/4 tsp salt Balances sweetness.
- 1 1/2 tsp pure vanilla extract
Instructions
- Step 1 – Prepare Pans & Oven: Preheat to 175°C (350°F). Grease three 9-inch round pans, line with parchment, then grease parchment for perfect release.
- Step 2 – Dry Ingredients: Sift self-rising flour, cinnamon, nutmeg, cloves, allspice, and baking soda. Set aside.
- Step 3 – Wet Ingredients: In a mixer bowl, beat sugar, oil, and vanilla on medium. Add eggs one at a time, mixing well after each addition.
- Step 4 – Create the Batter: On low speed, add dry ingredients in three additions just until combined. Fold in grated carrots, crushed pineapple with juice, and walnuts (if using).
- Step 5 – Bake: Divide batter among pans and bake 35–40 minutes, or until a skewer comes out clean. Cool in pans 10 minutes, then invert to racks to cool completely.
- Step 6 – Brown the Butter: Melt butter in a light-colored saucepan over medium heat. Cook, swirling, until amber with brown specks and nutty aroma. Immediately transfer to a heatproof bowl to stop cooking.
- Step 7 – Chill the Brown Butter: Refrigerate until fully solid (about 1 hour). Do not use while liquid, or frosting will be thin.
- Step 8 – Whip Frosting: Beat solid brown butter and cream cheese on high until fluffy and smooth. On low, add confectioners' sugar 1 cup at a time. Add salt and vanilla; whip 2–3 minutes more until airy.
- Step 9 – Assemble: Place first cooled layer on a stand. Spread frosting, stack second layer and repeat. Top with third layer. Apply a thin crumb coat and chill 20 minutes, then finish with a smooth final coat. Garnish with extra toasted walnuts if desired.
Notes
- DIY Self-Rising Flour: For each cup, combine 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt.
- Make Ahead: Cake layers can be baked a day ahead; wrap tightly and store at room temperature. Frosting can be made 1 day in advance and kept refrigerated; bring to room temperature before spreading.
- Browning Butter Tip: Watch closely—brown butter can burn quickly once solids start browning.
- Variations: Swap walnuts for pecans, or add shredded coconut for extra texture.
- Storage: Store cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving.