Browned Butter Carrot Cake with Honey Cream Cheese Buttercream

This stunning, succulent cake truly hits all the notes that every carrot cake lover is looking for. A generous amount of warm baking spices in the batter is balanced with the tang of orange zest, the earthy sweetness of carrots, a whiff of vanilla, and the subtle richness of Greek yogurt. The cake’s texture is the ideal blend of dense, moist and rich, and the honey cream cheese buttercream elevates it to the next level of deliciousness. Serve with iced chai tea for a fabulous afternoon treat.

For Cake:

18 tablespoons unsalted butter (for cake and frosting)

2 cups all-purpose flour

¼ teaspoon salt

½ teaspoon baking powder

1 teaspoon baking soda

1 ½ teaspoons ground ginger

1 ½ teaspoons ground cinnamon

¼ teaspoon ground all spice

¼ teaspoon ground cardamom

½ cup light brown sugar

½ cup granulated sugar

Zest from one medium orange

2 eggs, room temperature

2 teaspoons vanilla extract

½ teaspoon almond extract

⅓ cup whole milk Greek yogurt, room temperature

1 ½ cups shredded carrots (about 3 medium carrots)

For Frosting:

4 tablespoons browned butter, cooled to room temperature

4 ounces cream cheese, room temperature

3 teaspoons honey, plus more for topping

½ teaspoon salt

1 teaspoon vanilla extract

1 ½ cups powdered sugar, sifted

1-2 tablespoons milk or heavy cream

To make browned butter, melt butter in a saucepan over medium-low heat. When butter begins to foam, whisk continuously until brown bits form. Remove from heat, pour into heat-proof bowl and cool 30 minutes. Cool in refrigerator for an additional 15-20 minutes.

Meanwhile, preheat oven to 350° F. Generously grease loaf pan with butter and dust with flour.

In medium bowl, whisk together flour, salt, baking powder, baking soda and spices. Set aside.

In stand mixer with paddle attachment, mix sugars and zest together until well-combined. Add 1/2 cup soft, room temperature browned butter (reserve remaining browned butter for frosting) and beat on medium speed until well-combined.

Add eggs one at a time, beating until each is well-combined. Beat in extracts. Next, on low speed, add dry ingredients in 3 additions, alternating with yogurt in 2 additions. Fold in the shredded carrots by hand until just combined.

Transfer batter evenly into the prepared loaf pan. Bake at 350° F for 50-65 minutes. Check for doneness at 50 minutes, and every 5 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool on cooling rack for at least 1 hour. Be sure cake is completely cooled before frosting.

For frosting, beat remaining room temperature browned butter, cream cheese, honey, salt and vanilla until creamy, about 3-4 minutes, scraping sides of bowl as needed. Add powdered sugar, 1/2 cup at a time, beating each addition until all is incorporated. If necessary, add 1-2 tablespoons milk or heavy cream, beating on high until fluffy and creamy. Spread buttercream over top of completely cooled carrot cake. If desired, top with drizzle of honey.