Easy One Bowl Brown Butter Carrot Cake

It’s that time of year where everyone is searching for a Carrot Cake Recipe. It’s something about the Spring that turns people into bunnies and I am here for it! And as a person who notoriously HATES carrot cake, believe me when I tell you that this one is THE ONE. It’s moist, it has great flavor from the spices and brown butter, it’s topped with the fluffiest, creamy, tangy and not too sweet cream cheese frosting and baked into one layer so you can serve it right from the pan if you want to!

My favorite thing is that it’s customizable and able to be made to your preferences. Whether that is adding nuts into the cake instead of on top, or doing more additions, such as raisins (why anyone would do that is beyond me!), you can! Did I mention it’s also made in one bowl, making clean up easy and the cake simple. Trust me, you definitely want to make this one for your next gathering. Your guests will thank you!

Without further adieu, you can grab the recipe below. If you make it, be sure to leave a review/comment below and let everyone know they should too!

Don’t forget to tag me in your photos online @lizeeangel or using #lizeeangel. And as always, comment below and please, like, share and follow me on youtube, instagram, facebook and pinterest!

Easy One Bowl Brown Butter Carrot Cake

Nik Manning

A carrot cake recipe that is simple in execution and complex in flavor. Topped with a fluffy cream cheese icing and candied pecans, this recipe will keep you coming back for more!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Dessert

Cuisine Southern

Servings 12 square slices

Ingredients

  

• 1 stick salted butter
• 2/3 cup neutral oil scant
• 1/4 cup white sugar
• 1 cup brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt 1/4 tsp table salt
• 1 tbsp chai spice pumpkin spice as a substitute
• 1 tsp cinnamon
• 1 tbsp vanilla paste
• 3 eggs
• 2 1/3 cups cake flour
• 1/4 c. greek yogurt or sour cream
• 1 8 oz can crushed pinapple
• 2 cups grated carrots

Instructions

 

• Preheat oven to 350 degrees and place baking rack in center of oven. Prepare a 9″x13″ cake pan with baking spray or preferred method.
• In a mixing bowl, combine browned butter, vegetable oil and both sugars. Whisk until sugars and fats are combined.
• Next, add in baking powder, baking soda, spices and salt and whisk to combine, before whisking in eggs one at a time. The batter should lighten in both color and texture and look similar to a blondie batter before adding flour.
• To your mixture, add in half of the flour and whisk in until just combined. Whisk in yogurt and then remaining flour until just combined and streaks of flour remain.
• Switch to a mixing spoon or spatula and fold in the pineapples and carrots. If using any additional mix-ins. Be sure to fold gently, scraping the sides and bottom of the bowl to ensure everything is incorporated.
• Transfer batter to your prepared pan and smooth to fill all corners. Tap on the counter to release air bubbles. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with only a few crumbs. You can also take the temperature and remove when it reaches 205 degrees F.
• Allow to cool completely in pan before frosting.
• Frost with cream cheese recipe and enjoy!

Video

Notes

Cream Cheese Frosting: https://lizeeangel.com/creamcheesefrosting

Spiced, candied pecans: https://lizeeangel.com/easyspicednuts

Keyword cake, carrot cake, dessert, one bowl dessert