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Homemade Carrot Cake with Brown Butter Cream Cheese Frosting

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There is probably nothing my roommate loves more in the dessert world than carrot cake. His devotion to this not-as-popular-as-chocolate cake coupled with the fact it was his birthday and our lease was due for renewal in a month lead me back into the client service kitchen. Between grating carrot after carrot, and explaining to the head of operations why I was in the forbidden area of the kitchen yet again, I realized that by loving this pastry, my roommate was also forcing me to work out. Cheeky bastard.

 

You’ll Need:

Carrot Cake (from Crepes of Wrath) :

– 3 Eggs, room temperature

– 1 1/2 cups granulated sugar

– 1/2 cup packed brown sugar

– 1 1/2 cups vegetable or canola oil

– 1 pound large carrots, peeled

– 2 1/2 cups all purpose flour

– 1 1/4 teaspoon baking powder

– 1 teaspoon baking soda

– 1 teaspoon kosher slat

– 1/2 teaspoon ground cinnamon

– 1/2 teaspoon grated or ground nutmeg

– pinch of ground cloves

  • 3 large eggs, room temperature
  • 1½ cups granulated sugar
  • ½ cup packed brown sugar
  • 1½ cups vegetable or canola oil
  • 1 pound (about 5) large carrots, peeled and grated
  • 2½ cups all-purpose flour
  • 1¼ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • pinch of ground cloves

– See more at: http://www.thecrepesofwrath.com/2012/10/22/mile-end-carrot-cake/#sthash.P5hDqOXH.dpuf

  • 3 large eggs, room temperature
  • 1½ cups granulated sugar
  • ½ cup packed brown sugar
  • 1½ cups vegetable or canola oil
  • 1 pound (about 5) large carrots, peeled and grated
  • 2½ cups all-purpose flour
  • 1¼ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • pinch of ground cloves

– See more at: http://www.thecrepesofwrath.com/2012/10/22/mile-end-carrot-cake/#sthash.P5hDqOXH.dpuf

  • 3 large eggs, room temperature
  • 1½ cups granulated sugar
  • ½ cup packed brown sugar
  • 1½ cups vegetable or canola oil
  • 1 pound (about 5) large carrots, peeled and grated
  • 2½ cups all-purpose flour
  • 1¼ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • pinch of ground cloves

– See more at: http://www.thecrepesofwrath.com/2012/10/22/mile-end-carrot-cake/#sthash.P5hDqOXH.dpuf

– Walnuts (for decorating!)

Brown Butter Frosting (from Culinary Couture) :

1/2 cup(1 stick) unsalted butter
pinch of salt 
6 ounces cream cheese, room temperature
2 and 1/2 cups powdered (confectioners) sugar, sifted

Learn how to brown butter here!

 

As per usual, please click through to the sites for the directions!

Notes:

– I am not a fan of snooty carrot cakes. You know, the ones that akin themselves to fruit cake with all of the fruit, nuts, and kitchen sinks tossed together. Not for me. Not for my roommate either. So finding the Mile End recipe from Crepes of Wrath was like the heavens opening up and saying “you too can have carrot cake without buying half of the produce section, but this time, please don’t forget the eggs” (Sorry, heavens.).

– The first time I made this cake, I thought it lacked a bit in carrot-ness. This time, instead of five carrots, I used eight. It’s my opinion (and maybe culinary fact?) that the more carrots you use, the more moist the cake ends up being. (Apologies to all those who loath that word.) Choose the level of carrot-ness you’d like to achieve and go for it!

– Don’t skimp out on properly preparing your pans. I didn’t butter/flour my pan like I should, and ohhh boy was getting that sucker out fun. Luckily, it left a lot for taste testing.

– If you’ve never browned butter before, please read the directions at least five times before attempting.  Be patient, and OCD as hell. Take time to curse me at least half way through the bubbling portion. But trust me when I tell you that once you put it on your carrot cake, you’ll never go back to regular cream cheese frosting ever again.

– Take completed cake out of the refrigerator at least twenty to thirty minutes before serving. Unless cold cake is your thing.

Verdict:

Success! I know that carrot cake seems like a scary thing to make at first, but the work is well worth it. Place it with the brown butter frosting, and we have a winning combination that will have you taking far too many bites in the name of “taste testing”.  Everyone raved about the cake, and, most importantly, the birthday boy was beyond pleased. Guess I get to live with him a little longer!

…It was only until after the cake was devoured did I realize that the only taste of the final product I got was from my friend shoving a fork full in my mouth. Whoops. Have to get better at that.

 

DISCLAIMER:  If you so choose to make this cake and it turns out delicious, this blog, as well as the all other blogs this recipe was derived from, are not responsible for the onslaught of coworker requested birthday desserts you will be asked to make. A lot of people are born in the  summer. You have been warned.

As they say, if you give your coworkers a cake, they’re going to want some pie to go with it. (A blog for another day.) Happy baking, my friends!

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This entry was posted on July 27, 2014 by and tagged , , , , , , , , , .

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