Brown Butter Carrot Cake

Name: Brown Butter Carrot Cake
Prep time: 60 min
Total time: 300 min
Yield: one 2-layer 9-inch cake
Ingredients: 1 cup Butter; 2 cups All-purpose flour; 1 tsp Baking soda; 1 tsp Baking powder; 2 tsp Cinnamon; ½ tsp Salt; 1 cup Brown sugar; ½ cup Sugar; 4 Eggs; 3 cups grated Carrots; 1½ cups, toasted and chopped Fogato candied walnuts; 16 oz, soft Cream cheese; ½ cup, for the frosting Butter, soft; 3 cups Powdered sugar; 2 tsp Vanilla extract

Two layers, cream cheese frosting, Fogato candied walnuts in the middle and cinnamon on top.

Ingredients

1 cup Butter
2 cups All-purpose flour
1 tsp Baking soda
1 tsp Baking powder
2 tsp Cinnamon
½ tsp Salt
1 cup Brown sugar
½ cup Sugar
4 Eggs
3 cups grated Carrots
1½ cups, toasted and chopped Fogato candied walnuts
16 oz, soft Cream cheese
½ cup, for the frosting Butter, soft
3 cups Powdered sugar
2 tsp Vanilla extract

Steps

Brown 1 cup butter until it smells nutty and the bits are deep golden, then cool.
Heat the oven to 350°F and line two 9-inch pans.
Whisk the brown butter with both sugars and the eggs, then fold in the flour, leaveners, cinnamon and salt, then the carrots.
Bake until a toothpick comes out clean. Cool completely.
Beat the cream cheese, soft butter, powdered sugar and vanilla into frosting.
Layer with frosting and half the Fogato candied walnuts, frost, then top with the rest of the Fogato candied walnuts and a dusting of cinnamon.

Keep it in the fridge.

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