Brown Butter Carrot Cake with Cream Cheese Frosting

handletheheat.com

Reneebroz55

subheading: For the cake:

10 tablespoons (142 grams) unsalted butter

2 ½ cups (318 grams) all-purpose flour

2 teaspoons baking soda

½ teaspoon fine salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

2 cups (400 grams) firmly packed light brown sugar

3 large eggs, at room temperature

1 cup (250 grams) unsweetened applesauce

1 teaspoon vanilla

3 cups (296 grams) finely shredded carrots* (about 4 medium carrots)

¾ cup (84 grams) finely chopped walnuts or pecans

subheading: For the cream cheese frosting:

24 ounces (680 grams) cream cheese, completely softened

2 sticks (227 grams) unsalted butter, completely softened

1 tablespoon vanilla paste or extract

1 teaspoon ground cinnamon

¼ teaspoon fine salt

5 cups (625 grams) powdered sugar, sifted

Directions at handletheheat.com

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