Tuesday, March 21, 2023

Single Layer Carrot Cake with Browned Butter Cinnamon Cream Cheese Frosting

 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


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.


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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Donna said...

Well, there goes my diet...Lol

Marie Smith said...

I love carrot cake but the grandkids don’t for some strange reason. I would love this for sure!

gluten Free A_Z Blog said...

OMG! absolutely heavenly! I know I would enjoy that cake!

thepaintedapron.com said...

This sounds so good Pattie, and I love the size, perfect!

Linda said...

Ooooh browned butter cream cheese frosting with a touch of cinnamon! My husband was just wishing for a cake yesterday but said most of it goes to waste (just the two of us) and here is my answer for him. He LOVES carrot cake, and I like your recipe because you didn't add the ubiquitous can of crushed pineapple. I'm kind of sad you aren't still swimming in carrots, I've enjoyed seeing you use them up.