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Ingredients
Carrot Cake:
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1 cup unsalted butter
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1 ¾ cups all-purpose flour
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2 teaspoons baking soda
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½ teaspoon baking powder
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1 ½ teaspoons ground cinnamon
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½ teaspoon ground allspice
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½ teaspoon ground nutmeg
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½ teaspoon salt
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1 cup firmly packed dark brown sugar
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4 eggs, at room temperature
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1 ½ teaspoons vanilla extract
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3 cups peeled and shredded carrots
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½ cup chopped walnuts
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½ cup raisins
Brown Butter-Cream Cheese Frosting:
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6 tablespoons unsalted butter
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1 (8 ounce) package cream cheese, softened
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3 cups powdered sugar
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1 teaspoon vanilla extract
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1 pinch salt
Directions
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Place butter in a light-colored saucepan over medium heat. Cook, swirling the pan constantly, until butter is bubbling, smells nutty, and browned bits begin to form on the bottom of the pan, 5 to 10 minutes. Immediately remove from heat and pour butter into a heat-safe bowl. Allow brown butter to cool to room temperature, about 15 minutes.
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Preheat the oven to 325 degrees F (165 degrees C). Grease a 12x16-inch pan and line with parchment paper.
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Whisk flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt together in a bowl until well combined.
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Beat cooled brown butter and brown sugar in a large bowl with an electric mixer on medium speed until well combined. Beat in eggs, one at a time, mixing well after each addition, until mixture is light and fluffy. Mix in vanilla. Pour in 1/2 of the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined.
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Fold in shredded carrots, walnuts, and raisins. Pour batter into the prepared pan and smooth out the top with a spatula.
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Bake in the preheated oven until cake is golden and a toothpick inserted into the center of it comes out clean, 23 to 27 minutes. Transfer onto a wire rack and cool completely, about 30 minutes.
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While cake is cooling, repeat step 1 to brown butter for the frosting. Let cool to room temperature, about 15 minutes.
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Beat cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth. Add in cooled brown butter and mix until thoroughly combined. Mix in powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Beat frosting at medium-high speed until completely smooth, 1 to 2 minutes.
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Spread frosting over the cooled cake. Chill cake until ready to serve.
Nutrition Facts (per serving)
298 | Calories |
16g | Fat |
36g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings Per Recipe 24 | |
Calories 298 | |
% Daily Value * | |
Total Fat 16g | 21% |
Saturated Fat 9g | 46% |
Cholesterol 69mg | 23% |
Sodium 225mg | 10% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 1g | 4% |
Total Sugars 26g | |
Protein 3g | 7% |
Vitamin C 1mg | 1% |
Calcium 41mg | 3% |
Iron 1mg | 6% |
Potassium 132mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.