The BEST Carrot Cake

Let me start by saying that this is not your average carrot cake; this is amazing!  The cake itself uses browned butter, yuumm.  The filling is a dulce de leche buttercream...I don't think I need to explain how amazing that is.  And finally, the frosting is a brown sugar cream cheese frosting; it compliments the flavor of the carrot cake perfectly.

I didn't get the best pictures ever because we ate about 3/4 of it before I got around to taking pictures, which is why I don't have a picture of the entire cake.  But I decorated it by putting toasted walnuts around the edge of the cake and piping icing around the outside of the top of the cake.

This is what I made my mom for her birthday and it was a huge hit!  Everyone loved it and some people even had two slices!

Carrot Cake
Source: David Lebovitz
Yields one 8-inch double layer cake

Ingredients
4 large eggs, at room temperature
¼ cup (60ml) vegetable oil
¾ c (180ml) melted brown butter (or more oil)
1 teaspoon vanilla extract
2 cups (280g) all-purpose flour
2 cups (400g) sugar
2 teaspoons baking soda
1 tablespoon cinnamon
generous pinch each of nutmeg and cloves
1 teaspoon salt
4 cups (13 ounces/375g) loosely packed grated carrots
1/2 cup (60g) raisins, preferably golden raisins (sultanas)

Directions
Preheat the oven to 350°F. Butter and flour two 8-inch cake pans and line the bottoms with parchment paper.

To make the cake layers, sift together the flour, sugar, spices, baking soda, and salt. Set aside. With a handheld mixer or a stand mixer fitted with the paddle, beat the eggs until they are pale and frothy (they need not increase dramatically in volume). With the mixer running, drizzle in the oil and melted butter, then the vanilla.

Add the dry ingredients to the eggs and mix carefully until just combined. The paddle will accomplish this easily but if you only have a hand held mixer you may want to just do it by hand.

Fold in the carrots and raisins, then divide the batter between the two pans. Bake 30-35 minutes, until the surface springs back when gently touched. Cool the cakes completely before frosting.

Dulce de Leche Buttercream Filling
Source: Joy the Baker
Yields enough to frost about 30 cupcakes, so cut in half for this cake recipe

Ingredients
1 1/2 cups unsalted butter, softened
3 Tablespoons heavy cream
1 teaspoon vanilla
4 cups powdered sugar
pinch of salt
3/4 cup prepared dulce de leche

Directions
Cream together softened butter and powdered sugar on low using an electric mixer. Add cream and vanilla and beat on medium speed until smooth and no lumps appear. Scrape down the sides of the bowl. Add the prepared dulce de leche and beat to incorporate.

Brown Sugar Cream Cheese Frosting
Source: Joy the Baker
Yields enough to frost double layer cake

Ingredients
1 1/2 cups butter, softened
8oz cream cheese, softened
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
pinch of salt
4-6 cups powdered sugar
2-4 tablespoons milk, depending on desired consistency

Directions
Cream the cream cheese in an electric mixer for 1 minute. Scrape down the bowl and add the butter, beating for 1-2 minutes, or until incorporated. (Be sure that the two are at room temperature. Cold cream cheese or butter can make your frosting lumpy.) Add the brown sugar, pinch of salt and vanilla extract, and beat until incorporated. Turn off mixer and add 2 cups of powdered sugar. Turn the mixer on a low speed so the sugar doesn’t fly out of the bowl. Slowly add more sugar alternately with the milk until you reach your desired consistency.