Ingredients
Brown Butter Frosting
b
8 tbsp butter
c
8 oz cream cheese, room temperature
c
4 cup confectioner sugar, sifted
v
1 tsp vanilla bean paste (or extract)
s
1 tsp salt
Carrot Cake
f
1 ½ cup flour
b
1 tsp baking soda
s
1 tsp salt
c
1 tsp cinnamon
c
½ tsp cardamom
g
¼ tsp ground ginger
n
¼ tsp nutmeg
c
2 cup carrot, grated
s
1 ½ cup sugar
e
3 eggs, room temperature
o
¾ cup olive oil
w
15 oz whole milk ricotta, room temperature
w
1 tbsp whole milk (optional)
v
1 tsp vanilla
Directions
Brown Butter Frosting
1
In a saucepan, melt the butter over medium heat, stirring frequently for 5–8 minutes. Continue cooking until the butter begins to foam and brown specks form on the bottom of the pan. Immediately remove from heat and transfer to a heatproof bowl to stop the cooking process. Allow the butter to cool to room temperature, then refrigerate until fully solidified.
2
Transfer the butter to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until slightly lightened and fluffy.
3
Add the cream cheese and continue to whip until smooth and fully incorporated.
4
Gradually add the confectioners’ sugar, one cup at a time, mixing well after each addition.
5
Add the vanilla extract and salt, then continue whipping until the mixture is light, smooth, and fluffy. Take care not to overmix, as this can affect the texture.
6
Cover and set aside.
Carrot Cake
1
Preheat oven to 350 degrees.
2
Combine dry ingredients in a medium sized bowl and set aside.
f
1 ½ cup flour
b
1 tsp baking soda
s
1 tsp salt
c
1 tsp cinnamon
c
½ tsp cardamom
g
¼ tsp ground ginger
n
¼ tsp nutmeg
3
Add sugar and eggs to a stand mixer and beat with a paddle attachment until light and fluffy (approximately 2-3 minutes).
s
1 ½ cup sugar
e
3 eggs, room temperature
4
Slowly mix in the olive oil, ricotta, whole milk, and vanilla until incorporated.
o
¾ cup olive oil
w
15 oz whole milk ricotta, room temperature
w
1 tbsp whole milk (optional)
v
1 tsp vanilla
5
Gradually add in the dry ingredients until combined (be careful not to over mix).
6
Gently mix in the carrots.
c
2 cup carrot, grated
7
Transfer batter to a greased, parchment paper lined springform pan.
8
Bake for 60-75 minutes or until an inserted toothpick comes out clean.
