Nutty Carrot Cake

Amid an abundance of moist carrot cake recipes, this one stands apart. Tart apple, toasted nuts, brown butter, and warm spices combine to create a memorable cake that you will want to serve again and again. Chose a sour apple, such as Granny Smith, for the most impact, and make sure to use a fine mesh strainer to gently squeeze out any excess water after shredding.

Nutty Carrot Cake

Inspired by: http://www.tasteofhome.com/recipes/grandma-s-apple-carrot-cake

Ingredients:

2 eggs, room temperature
6 ounces unsalted butter, browned and cooled
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
1/4 teaspoon fine table salt
1 cup all purpose flour (125g)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
2/3 cup lightly packed peeled and shredded apple, drained of excess water
1 1/2 cups lightly packed shredded carrot
2/3 cup toasted chopped pecans, plus more for garnish

Method:

  1. Preheat the oven to 350°. Butter and line a square 8×8 inch baking pan with parchment paper.
  2. Whisk together the eggs and sugar until smooth and lightened in colour. Measure a 1/2 cup of the liquid brown butter (there will be some remaining) and gradually add it to the egg mixture while whisking until well combined. Whisk in the vanilla extract.
  3. Combine the flour, spices, baking power, baking soda, and salt.
  4. Gently and gradually stir the dry ingredients into the wet, just until the mixture is combined.
  5. Fold in the shredded apple, carrot, and pecans.
  6. Spread batter evenly in pan and bake for 35-40 min, or until a toothpick inserted in the center comes out clean (a few moist crumbs is okay).
  7. Let cool completely in pan, then carefully use the parchment overhang to lift the cake out of the tin, or simply cut and serve.

Quick Brown Butter Frosting

Ingredients:

1/3 cup unsalted butter (2.7 oz)
2 cups icing sugar (250g)
tiny pinch salt
1/2 teaspoon pure vanilla extract
3-4 tablespoons 35% cream

Method:

  1. Melt and brown the butter, let cool slightly.
  2. Stir in the salt, icing sugar, vanilla and enough cream to reach desired consistency.
  3. Spread over completely cooled cake.

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