Carrot Cake

Instructions

Carrot Cake

1. Preheat the oven to 350°F. Grease and line an eighth sheet pan or a 8”x8” square pan with parchment paper which extends over the sides to form a sling.

2. In a medium bowl, whisk together the Turbinado sugar, oil, and brown butter. Add the egg and vanilla and mix well until the mixture is well combined and has slightly lightened in colour.

3. In a separate bowl, combine the flour, baking soda, salt, cinnamon, and cardamom.

4. Add the dry ingredients to the wet and mix to combine. Add the carrot and fold to incorporate.

5. Transfer the batter to the prepared pan. Place into the oven and bake for 23 to 25 minutes, until the cake is done in the middle and springs back when lightly touched with a finger.

6. Remove the cake from the oven and leave to cool in the pan.

Browned Butter Cream Cheese Frosting

7. If your brown butter is still liquid, place in a bowl and place into the freezer, stirring every minute until spreadable. Place chilled brown butter and cream cheese in a bowl. Mix on medium speed with an electric mixer or whisk well until well combined. Add in the powdered sugar, salt, and vanilla bean paste, and whip until light and fluffy.

Assembly

8. Remove the cake from the pan using the parchment paper and place onto a serving platter.

9. Spread the brown butter cream cheese frosting over the surface of the cake using an offset spatula or back of a spoon.

10. Place briefly in the fridge to chill the icing if desired before cutting.

Testing Notes

• 250 g powdered sugar was too sweet in the frosting. O reduced the amount, but didn’t write it down. She suspects 150 g. Need to confirm.