Carrot Cake Recipe

Preheat oven to 350 degrees.

Sift together flour, cinnamon, nutmeg, cloves, allspice and baking soda and set aside.

Next line the bottoms of 3 9” inch round cake pans with parchment paper and lightly grease.

In the bowl of your stand mixer, beat sugar, oil and vanilla together at medium speed. Next add eggs, one at a time, blending after each incorporation.

Next slow down the mixer to lowest speed and add flour mixture in increments.

Fold in carrots, crushed pineapple if desired and walnuts if desired.

Evenly pour batter into cake pans.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out mostly clean with some moist crumbs. I begin checking as early as 28-29 minutes because some ovens run hotter than others and you don't want to dry out your cake.

Cool cake layers in pans for 10 minutes then flip cakes onto cooling racks to cool completely.

In a small saucepan, add butter and melt over medium heat. Once the butter has fully melted, a white foam will begin to appear over the top of the butter.

Watch carefully as the butter’s color changes to brown and the smell of the butter becomes somewhat nutty.

As soon as the butter is an amber brown color, remove from heat and cool in the refrigerator until it the butter has become solid again (can take about an hour or so).

Add cooled brown butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.

Next slow down mixer and carefully add in confectioner’s sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.

Add salt and vanilla extract and continue whipping until it is smooth.

Spread frosting between layers and around cake and serve.