More browned butter. I know. I’m sorry. But it’s SO good! Especially in frosting form.
Carrot Cake is my favourite cake probably ever, I just love it. Traditionally it goes with a cream cheese frosting but this isn’t a traditional carrot cake, so I had to mix the frosting up too. This carrot loaf cake is spiced with cinnamon and mixed spice, two of the best sweet spices. They’re folded in with the sugar (when is cinnamon sugar NOT a good idea I just cant get enough), so it takes down the sweetness slightly and gives it a warmth. It also has lots more carrots than a traditional carrot cake recipe, so not only does it have more of that rooty, savoury taste but also adds more texture to the sponge. Wonderful.
Nowwww the frosting. I absolutely love browned butter but until i started making the effort of doing it i didn’t understand what a difference it makes to your food. and now i cant stop doing it. It adds such a depth of flavour, and brings a real nutty, savoury element, which goes SO well with carrot cake. It kind of replaces the walnut element I guess. BUT earthy browned butter mixed with sweet icing sugar to create a creamy frosting dream I mean, just yes.
This is such a great cake to make during your quarantine, chaaaaaaange the tune from banana bread ladies (and gents) and give this a go instead, you will not regret it.
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
INGREDIENTS
100g butter, softened
175g caster sugar
1tbsp cinnamon
1tsp mixed spice
2 eggs
100g grated carrots
225g plain flour
1tsp bicarbonate soda
1tsp baking powder
FROSTING
100g butter, browned
1tbsp whole milk
300g icing sugar
METHOD
- Preheat your oven to 180C fan and line/grease and loaf tin.
- Start by mixing the spices into the caster sugar so they’re all evenly combined. Then beat together the butter and sugar spice mix until paler in colour and fluffy.
- Beat the eggs in one at a time, making sure they’re evenly combined after each egg.
- Then add in the grated carrots, flour, bicarb and baking powder and stir until the mix is fully combined. Pour into the baking tin and bake for around 50-60 minutes until beautifully golden and it bounces back slightly when pushed.
- While the cake is baking brown your butter by heating in a pan on a medium-high heat until browned in colour and bubbling on top, then leave to cool until it solidifies again.
- Once cooked leave to cool until completely cold. While the cake is cooling make the icing by simply beating together the solidified browned butter, icing sugar and a pinch of salt until smooth and dreamy. Ice your cake once it’s cold, the slice up and enjoy!
Claudia's Home Kitchen 