Carrot Cake with Brown Butter Cream Cheese Frosting

This cake features two layers of soft, moist, and warmly spiced carrot cake, sandwiched together with a rich and tangy brown butter cream cheese frosting. If you love a carrot cake that’s full of flavour, packed with texture, and unapologetically carrot-forward, then this recipe is definitely for you.

Carrot Cake with Brown Butter Cream Cheese Frosting

This is a wonderfully comforting bake that’s perfect for all skill levels. The carrot cake layers are incredibly moist thanks to the use of freshly grated chunky carrots, a blend of white and dark brown sugar, and a balance of butter and oil. The walnuts and warm spices help to create a beautiful balance of flavour and texture.

These layers are then brought together with a brown butter cream cheese frosting, which adds nuttiness, richness, and a slight caramel-like flavour that pairs perfectly with the spiced carrot crumb. Each bite is tender, fluffy, and packed with flavour, with a finishing touch of glacé mixed peel that adds brightness and a subtle citrusy chew.

So, what makes a great carrot cake?

A great carrot cake should be incredibly moist, flavourful, and tender without being dense or greasy. This recipe uses carrots that have been grated on the large side of a box grater. That allows for visible strands and a pronounced carrot flavour.

Dark brown sugar adds moisture and a deeper molasses note, while the blend of cinnamon, ginger, nutmeg, and allspice brings warmth and complexity. Walnuts add texture and cut through the sweetness, creating a balanced and more interesting crumb.

Unlike some carrot cakes that rely solely on oil, this recipe uses a combination of oil and butter to provide moisture while still keeping the crumb sturdy. The result is a cake that’s soft, rich, and perfectly spiced.

Brown butter cream cheese frosting vs. regular cream cheese frosting – what’s the difference?

Regular cream cheese frosting is creamy, tangy, and sweet, and it pairs beautifully with carrot cake. However, brown butter takes it up to an entirely different level. It creates a frosting that has a nutty, toasty aroma and flavour. It also adds a deep, rich complexity that complements the spices and sweetness of the carrot cake.

Brown butter cream cheese frosting is slightly more decadent, more flavourful, and has a subtle caramel note that you simply can’t get from regular frosting. It’s smooth, luscious, and the perfect partner to the warmly spiced cake layers.

Why you’ll love this Carrot Cake

• Soft, moist, flavour-packed carrot cake layers with visible strands of carrot
• A rich, nutty brown butter cream cheese frosting that pairs beautifully with the spices
• Filled with warm flavours from cinnamon, ginger, nutmeg, and allspice
• Crushed walnuts add texture and richness
• Finished with glacé mixed peel for a bright, citrusy contrast
• Perfect for birthdays, gatherings, holidays, or any cosy weekend bake
• Simple ingredients and straightforward steps, suitable for all skill levels

Let’s talk about some of the ingredients

I’ll cover the main ones below but the full recipe can be found at the end

• Plain flour/all purpose flour
• Large eggs – I always use large eggs when baking, which is generally the standard size. In the UK, each large egg will weigh between 63-73g. These will be classed as extra large eggs in the USA
• Greek Yogurt – I use 5% fat Greek yoghurt, this adds moisture and tenderness, while the flavour also balances out some of the sweetness
• Full fat milk powder – also commonly sold as full cream milk powder. This adds tenderness, richness, moisture, and improves the overall structure
• Fresh carrots – I like to grate them on the larger side of a box grater, which gives the cake a pronounced carrot presence and texture
• Walnuts – these add crunch and richness. You can lightly toast them for even more flavour
• Dark brown sugar – brings moisture, depth, and a subtle molasses note that enhances the warm spices
• White sugar
• Spices – cinnamon, ginger, nutmeg, and allspice give the cake its signature warmth and aroma
• Oil – keeps the cake moist and tender
• Cream cheese – use full-fat cream cheese for the best structure and tang in the frosting
• Brown butter – this is what elevates the frosting. The toasted butter adds depth and a nutty, caramel-like flavour
• Glacé mixed peel – a finishing touch of chopped orange and lemon peel adds brightness, colour, and a beautiful citrus balance

The KEY tips for making this cake

1. Use freshly grated carrots – pre-grated carrots can be dry and fibrous. Freshly grated gives moisture, texture, and flavour
2. Don’t overmix the batter – mixing just until combined keeps the crumb tender and prevents the cake from becoming dense
3. Let the brown butter cool fully – if it’s too warm, the frosting will melt and lose structure
4. Use full-fat cream cheese – reduced-fat options are softer and can make the frosting runny
5. Toast the walnuts – this step is optional but enhances their flavour dramatically
6. Weigh your ingredients – accuracy is key for consistent results and the perfect texture

How to make this carrot cake (step by step photos)

Start by whisking together the butter, oil, and both types of sugar. Not aiming to aerate the mixture here, just to get everything smooth and well combined

Next, add in the eggs and whisk well once again. It should look smooth and emulsified. Then, add in the yoghurt, milk powder, and spices and mix well once again

Whisk in the flour, baking powder, baking soda, and salt until no dry flour remains (small lumps are fine)

Add in the grated carrots and chopped walnuts and fold until well incorporated

Split the batter equally between the tins and bake until golden brown. I like to use cake strips around the outside of the tins as this always ensures an even and level bake

Making the brown butter cream cheese frosting

Start by whipping the softened butter until light and fluffy, then add in the cooled brown butter, along with icing sugar/powdered sugar, vanilla, and a pinch of salt. Whip once again to combine and aerate

Finally, add in the cream cheese and whip again on the lowest speed until incorporated. Over whipping here is what usually leads to the cream cheese separating and the frosting becoming too loose

Assembling the carrot cake

Spread the frosting over the first layer of cake, then place the second layer on top and repeat

Cover the sides of the cake with frosting and smooth it out to the best of your ability. Feel free to design a little swirl on top if desired

I like the cover the lower portion of the sides with crushed walnuts and some glacé mixed peel on top

Carrot cake recipe