We’ve all tried the classic carrot cake. But with brown butter and olive oil, this recipe takes your carrot cake to the next level, developing a rich, nutty flavor with a texture that almost melts on your tongue.

Covered in a whipped brown butter and cream cheese frosting, this cake is perfect for impressing guests and serving at Thanksgiving dinner. It is also rich in antioxidants, vitamins and anti-inflammatory ingredients due to the olive oil and carrots.

Carrot Cake Ingredients

• 2 ½ cups grated carrots
• ¼ cup brown butter (made from browning salted sweet cream butter)
• 2 ¼ cup flour (all-purpose)
• ¼ cup cornstarch
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 2½ – 3 tsp cinnamon (ground)
• ½ tsp ginger
• ½ tsp nutmeg
• ⅛ tsp ground cardamom (optional)
• 1 ½ cup light brown sugar
• 3 large eggs
• ½ cup olive oil
• 3 tsp vanilla extract
• ¾ cup buttermilk

Whipped Brown Butter and Cream Cheese Frosting Ingredients

• ¾ cup room temperature cream cheese
• 3 tbsp brown butter, melted
• 1 ½ cup powdered sugar
• 2 tsp vanilla extract
• 2 cups heavy whipping cream, cold (if warm, your frosting will not have that whipped effect)

Carrot Cake Instructions

1. Preheat your oven to 335 F and grease and flour two 8-inch circular cake pans. Place a layer of parchment paper on the bottom of each cake pan.
2. Grate carrots and combine with flour, cornstarch, baking powder, baking soda and salt.
3. As you whisk the mixture, slowly pour in your brown butter. Mix until fully combined.
4. Add in all your spices and light brown sugar.
5. Mix in your eggs, one at a time, and slowly pour in your olive oil and buttermilk while mixing.
6. Incorporate your vanilla extract.
7. After pouring your batter into the pans, hold the pans a couple of inches above the counter and drop them. This eliminates any bubbles or uneven spaces.
8. Place your cakes in the oven for 30 to 35 minutes, until they appear golden orange and a toothpick inserted into the center comes out clean. Allow them to cool completely before frosting.

Frosting Instructions

1. Place your room-temperature cream cheese in a bowl and use a hand mixer on high speed to soften it.
2. Use the mixer to combine the powdered sugar with the cream cheese.
3. Add in your brown butter and vanilla extract. Mix on high speed until the mixture is fully incorporated. If you think your frosting is too thin or liquidy, add in a little bit more powdered sugar to thicken it up.
4. Slowly pour in the heavy whipping cream and mix on full speed for about 2 to 8 minutes to form stiff, white peaks. It should have a consistency similar to whipped cream.

Alexandra Burns