If you read this blog with any regularity, you will be only too aware of the carrot shredding frenzy that I got myself involved in a week or so ago. I’m happy to report that it has finally come to a delicious conclusion, the last having been used in this adorable and tasty mini carrot cake. I discovered this little morsel on the Beyond the Butter blog. It’s a wonderfully easy recipe because it mixes together by hand; there’s nothing to putting it together.
I have recently become enamored with small cakes, having
purchased this set
of four of 6-inch cake pans. It’s the perfect size for singles,
couples, or even a family of four. As for the frosting on this cake, it is
nothing short of fabulous! Browning the butter makes all the difference, and I
don’t think I will make a buttercream frosting from here on out without doing
the same. It’s a wonderful Easter dessert, or, if cut into tiny slices, perfect
tidbits for afternoon tea. This is a keeper.
Single Layer Carrot Cake with
Browned Butter Cinnamon Cream Cheese Frosting
Edited for clarity
½ c. flour
½ t. baking soda
½ t. cinnamon
1/8 t. salt
1/3 c. vegetable oil
½ c. sugar
1 large egg, room temperature
½ c. grated carrots
¼ c. chopped pecans
Frosting
¼ c. unsalted butter (browned and cooled to solid state)
4 oz. cream cheese, room temperature
1 t. vanilla
½ t. cinnamon
2 c. confectioners’ sugar
Preheat oven to 350ºF. Generously spray a 6-inch cake pan with Baker’s Joy; set aside.
In a small mixing bowl whisk together flour, baking soda, cinnamon, and salt; set aside.
In a medium mixing bowl, whisk together the vegetable oil, granulated sugar, and egg.
Add the whisked dry ingredients to the wet ingredients and whisk together until just combined. Fold in carrots and pecans.
Pour the cake batter into the prepared cake pan and bake for 30-35 minutes. Cool the cake in the cake pan for 10 minutes before inverting it onto a wire cooling rack to cool completely.
FROSTING
In a small saucepan melt the unsalted butter over medium heat. As the butter begins to bubble and foam, stir until foaming subsides. Continue to cook until the butter turns a light brown and has a nutty aroma.
Immediately remove the browned butter from the heat and pour into a heatproof bowl. Cover lightly and place in the refrigerator to cool and solidify. This takes 40-55 minutes.
Using your hand mixer or stand mixer fitted with a paddle attachment beat the browned butter on medium-high speed until smooth and creamy. Add cream cheese, vanilla, and cinnamon, and continue to beat until well blended.
Reduce speed to low, and gradually the confectioners’ sugar; beat until blended. Scrape down sides and mix on medium-high speed for 1-2 minutes more.
Frost cooled cake.
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