Brown Butter Pecan Carrot Cake
- Baking spray
- 2 1/2 sticks (10 ounces) unsalted butter, cut into 10 pieces
- 2 teaspoons finely grated zest and 1 tablespoon juice from 1 orange
- 2 teaspoons ground cinnamon
- 2 teaspoons ground allspice
- 1 teaspoon ground ginger
- 6 to 8 medium carrots, peeled, trimmed, and cut into 1 inch pieces
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 cups pecans, toasted and chopped
- 2 cups packed light brown sugar
- 4 large eggs, at room temperature
- 12 ounces cream cheese, at room temperature
- 1/4 cup sour cream
- 1/2 stick (2 ounces) unsalted butter, cut into 8 pieces, at room temperature
- 1/3 cup honey
- 2 tablespoons finely grated orange zest
- 2 teaspoons finely grated zest and 1 tablespoon juice from 1 orange
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups confectioners’ sugar
- Produce
- Carrots, medium (6)
- Ginger, ground (1 teaspoon)
- Orange, zest (2 tablespoons)
- Pecans, toasted and chopped (1 1/2 cups)
- Cooking & Baking
- All-purpose flour (2 cups)
- Allspice, ground (2 teaspoons)
- Baking soda (2 teaspoons)
- Baking spray (1)
- Brown sugar, packed light (2 cups)
- Cinnamon, ground (2 teaspoons)
- Confectioners’ sugar (1 1/2 cups)
- Honey (1/3 cup)
- Salt (1 1/4 teaspoon)
- Vanilla extract, pure (1 teaspoon)
- Drinks
- Lemon juice (1 tablespoon)
- Dairy
- 2 1/2 sticks (10 ounces) unsalted butter, unsalted (10 cut into pieces)
- Butter, unsalted (1/2 stick)
- Cream cheese (12 ounces)
- Sour cream (1/4 cup)
- Refrigerated
- Eggs, large (4)
- Other
- 2 teaspoons finely grated zest and 1 tablespoon juice from 1 orange
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 28, 2012 (11 months ago).
65 people saved this recipe.
