From the Cook
From the Cook
1/3
Brown Butter Carrot Coffee Cake with Cream Cheese Icing
By
Browndis
Warning0 allergens identified
Brown Butter Carrot Coffee Cake with Cream Cheese Icing
Cake
Cinnamon Brown Butter Streusel
Cream Cheese Vanilla Icing
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Brown the Butter
1
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Cut the butter into even pieces and add to a light-colored saucepan.
2
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Cook over medium heat, stirring constantly, until the butter turns deeply golden and smells nutty.
3
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Immediately pour into a heatproof measuring cup, scraping in all the brown bits.
4
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Let cool for about 10 minutes. The butter should feel warm, not hot, like bath water.
Streusel
1
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In a bowl, combine the brown sugar, flour, cinnamon, vanilla and salt till well combined. Add the browned butter used for the streusel and pour over the mixture.
2
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With a spoon or clean hands form both small and large buttery clumps.
3
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Add the walnuts till combined.
4
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Chill in the refrigerator to set while making the batter.
Cake
1
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Preheat oven to 350°F (175°C). Line an 8×8-inch square pan with parchment.
2
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Whisk flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3
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In another bowl, whisk the cooled brown butter used for the cake batter and add with both sugars. Mix till combined, it will look like wet sand.
4
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Add eggs one at a time, then vanilla.
5
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Whisk in sour cream.
6
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Fold in dry ingredients just until combined. Do not overmix.
7
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Gently add in shredded carrots until combined.
8
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Spread the batter into a lined 8-inch square pan. Top with the chilled brown butter cinnamon streusel.
9
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Bake at 350°F for 35–40 minutes, until the center springs back lightly and a toothpick inserted shows moist crumbs but no wet batter.
10
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Allow the cake to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
Glaze
1
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While the cake is baking, whisk together the softened cream cheese and pwodered till smoth a paste like consistency is formed.
2
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Add milk, vanilla, and a pinch of salt, mixing until creamy.
3
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Add more milk for a thinner drizzle consistency.
4
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Pour over the cooled carrot coffee cake.
My Calorie Intake
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Tips & Tricks (5)
- Brown Your Butter Correctly 🧈Cook butter over medium heat, swirling occasionally until it turns golden amber with a nutty aroma (about 8-10 minutes), then let it cool slightly before adding to batter to prevent curdling the eggs.
- Grate Carrots Just Before Mixing 🥕Grate carrots immediately before folding them into the batter to maximize moisture and sweetness, preventing oxidation that can dull their flavor and color.
- Toast Your Walnuts for Depth 🌰Lightly toast walnuts in a 350°F oven for 8 minutes before chopping and adding to the cake to intensify their nutty flavor and add a sophisticated complexity to each bite.
- Bloom Your Spices in Sour Cream 🌶️Mix your ground spices (cinnamon, ginger, nutmeg, cloves) directly into the sour cream before combining with wet ingredients to distribute them evenly and awaken their aromatic compounds.
- Chill Cream Cheese Icing Before Spreading ❄️Refrigerate your cream cheese icing for 15-20 minutes after mixing to achieve the perfect consistency for smooth spreading without melting into the warm cake.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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