Browned Butter Carrot Cake Loaf
Makes one 9×5 loaf (8 slices)
A spiced carrot loaf made with browned butter and sour cream, topped with browned butter cream cheese frosting.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepLine a 9×5 in / 23×13 cm loaf pan with parchment paper | ||||||
| 230 g butter, to brown (divided: half for cake, half for frosting) | Brown butter, med heat, until amber | Cool loaf fully, frost & serve | ||||
| 115 g browned butter (for the cake) | Stir sugars into 1/2 cup browned butter | Mix in eggs, vanilla & sour cream | Mix in carrots | Fold in flour, leaveners, spices & salt | Pour into pan, bake 350°F / 175°C, 60-75 min | |
| 100 g granulated sugar | ||||||
| 105 g brown sugar | ||||||
| 2 eggs | ||||||
| 120 g sour cream | ||||||
| 1 tsp vanilla extract | ||||||
| 150 g grated carrots | ||||||
| 250 g all-purpose flour | ||||||
| 2 tsp baking powder | ||||||
| 1 tsp baking soda | ||||||
| 1 tsp ground cinnamon | ||||||
| 1/2 tsp ground nutmeg | ||||||
| 1/4 tsp ground cloves | ||||||
| 1/2 tsp salt | ||||||
| 115 g browned butter (for the frosting) | Mix browned butter, cream cheese & vanilla | Beat in powdered sugar 2 min | ||||
| 115 g cream cheese | ||||||
| 1 tsp vanilla bean paste or vanilla extract | ||||||
| 180 g powdered sugar, sifted | ||||||
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