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Burnt butter carrot cake

This cake was made into a bread mold, but there is enough batter for a ⌀23cm cake pan.

Start making this cake with burning about 275g of butter on a small sauce pan. Depending on the process you will end up with around 225g of burnt butter which will be enough for both the cake and the frosting (100g + 125g). After burning the butter, divide the butter liquid into the two portions and set the 125g portion (that is meant for the frosting) into the fridge to solidify.

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The carrot cake

4 eggs
280g sugar
90g brown sugar
1tsp vanilla paste
240g flour
3tsp baking powder
1tbsp cinnamon
0.5tsp nutmeg
0.5tsp ginger
0.5tsp salt
275g freshly grated carrots
100g burnt butter
100g butter

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Grate some carrots until you have 275g of freshly grated carrots.

Whisk together the eggs with both of the sugars and vanilla paste using an electic mixer until the mixture is fluffy.

Mix together the flour, baking powder, cinnamon, nutmeg, ginger and salt and press the dry ingredients through a sieve.

Melt the butter and mix together with the already liquid burnt butter.

Using an electric mixer, continue beating the egg and sugar mixture. Add 1/3 of the butter mixture into the batter, then 1/3 of the carrots and lastly 1/3 of the flour mixture, beating the batter in between additions. Continue combining the ingredients in the same manner until you have one homogeneous batter.

Fill a cake pan or a bread pan with the batter and bake at 180°C for 55 minutes. After 20 minutes of baking, you can cover the top of the cake with some tin foil to prevent the cake from burning on the top (this is dependant on the oven used).

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Burnt butter frosting

125g cooled burnt butter
200g unflavored cream cheese
150g icing sugar
1tsp cream

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Whip the solidified burnt butter with an electric mixer until smooth and creamy. Add in the cheese and beat the mixture. Aim for the two to be in the same temperature when combining so preferably keep the cheese in the fridge before addition.

Sift the icing sugar and add into the butter and cheese mixture. Mix.

Lastly add one teaspoon of cream and beat the frosting once more.

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Assembly

Once the carrot cake has cooled down completely, add the frosting on top. Sift some cinnamon on top for decoration and serve.