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Moist Brown Butter Carrot Cake Loaf Recipe with Salted Honey Frosting

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A moist and richly flavored carrot cake loaf made with nutty brown butter and topped with a salted honey frosting. Perfect for cozy brunches or thoughtful gifts.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned and cooled slightly
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 cups (220g) finely grated carrots (about 3 medium carrots)
  • ½ cup (50g) chopped walnuts or pecans (optional)
  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (56g) unsalted butter, softened
  • ½ cup (60g) powdered sugar, sifted
  • 2 tablespoons honey
  • ½ teaspoon flaky sea salt

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt 1 cup (226g) of unsalted butter. Stir frequently as the butter foams and turns golden brown with a nutty aroma, about 5–7 minutes. Remove from heat and let it cool slightly.
  2. Preheat the Oven: Set your oven to 350°F (175°C). Grease your 9×5-inch loaf pan and line it with parchment paper.
  3. Mix Wet Ingredients: In a large mixing bowl, whisk together granulated sugar and the cooled brown butter until smooth. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, and salt.
  5. Incorporate Dry Into Wet: Gradually add dry ingredients to wet mixture, stirring gently until just combined.
  6. Add Carrots and Nuts: Fold in grated carrots and chopped nuts (if using) with a spatula.
  7. Pour and Bake: Transfer batter to prepared loaf pan, smooth the top. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. Tent with foil after 40 minutes if top browns too quickly.
  8. Cool Completely: Let loaf cool in pan for 15 minutes, then transfer to a cooling rack to cool fully before frosting.
  9. Make the Salted Honey Frosting: Beat cream cheese and softened butter until smooth. Gradually add powdered sugar and honey, beat until fluffy. Sprinkle flaky sea salt on top before serving.
  10. Frost and Serve: Spread frosting evenly over cooled loaf. Slice thick and enjoy.

Notes

Watch the butter carefully when browning to avoid burning. Grate carrots finely for even moisture. Let the loaf cool completely before frosting to prevent melting. A splash of milk can loosen thick batter. The loaf tastes better after resting overnight wrapped in foil. Frosting can be made a day ahead and stored in the fridge.

Nutrition

Keywords: brown butter, carrot cake, loaf, salted honey frosting, easy baking, moist cake, brunch, dessert

Find it online: https://freshforkful.com/moist-brown-butter-carrot-cake-loaf-recipe-with-salted-honey-frosting/