Brown Butter Carrot Cake from "Bravetart"

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

get the frosting

subheading: For the Cake:

14 ounces pecan pieces (3 ½ cups; 395g)

2 pounds whole, unpeeled carrots (from one 2-pound bag; 910g)

16 ounces unsalted butter (4 sticks; 450g)

14 ounces white sugar (2 cups; 395g)

8 ounces light brown sugar (1 cup, gently packed; 225g)

4 teaspoons ground cinnamon

4 teaspoons ground ginger

1 tablespoon baking powder

1 ¾ teaspoons (7g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

1 teaspoon baking soda

1 teaspoon grated nutmeg

¾ teaspoon ground cloves

½ ounce vanilla extract (1 tablespoon; 15g)

6 large eggs, straight from the fridge

11 ounces all-purpose flour, such as Gold Medal (2 ½ cups, spooned; 310g)

5 ounces whole wheat flour, not stone ground (1 cup; 140g)

subheading: To Finish:

1 recipe Cream Cheese Buttercream

1 recipe Twisted Carrot Roses, optional

Directions at seriouseats.com

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