Brown Butter Cake

Posted on August 4, 2025

Brown Butter Cake

Carrot Cake:

  • 2½ cups gluten-free all-purpose flour (with xanthan gum)
  • 1½ cups light brown sugar
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp ground allspice
  • 1 cup dairy-free browned butter (see instructions below)
  • 1 cup plant-based milk (almond, soy, or oat)
  • 1 cup dairy-free yogurt (soy or coconut)
  • 2 tsp vanilla extract
  • 3 cups grated carrots (about 4-5 medium carrots)
  • 1 cup crushed Biscoff cookies (gluten-free if available)

Browned Butter:

  • 1½ cups dairy-free butter
  • Browned Butter Buttercream:
  • 1 cup dairy-free browned butter (softened (from above))
  • 4 cups powdered sugar
  • 2-4 tbsp plant-based milk
  • 1 tsp vanilla extract

Filling and Topping:

  • 1 cup crushed Biscoff cookies (gluten-free if available)

Prepare the Browned Butter:

  1. In a medium saucepan, melt the dairy-free butter over medium heat. Continue to cook, stirring frequently, until the butter turns a deep golden brown and develops a nutty aroma. This should take about 5-7 minutes.
  2. Remove from heat and let it cool slightly. Transfer to a bowl and refrigerate until solid.

Prepare the Carrot Cake:

  1. Preheat your oven to 350°F (175°C).
  2. Grease and line three 8-inch round cake pans with parchment paper.
  3. In a large bowl, whisk together the gluten-free flour, light brown sugar, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground allspice.
  4. In another bowl, mix the dairy-free browned butter (softened), plant-based milk, dairy-free yogurt, and vanilla extract until smooth.
  5. Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  6. Fold in the grated carrots and crushed Biscoff cookies.
  7. Divide the batter evenly among the prepared pans.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Browned Butter Buttercream:

  1. In a large bowl, beat the softened dairy-free browned butter until creamy.
  2. Gradually add the powdered sugar, mixing until smooth.
  3. Add the vanilla extract and plant-based milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.

Assemble the Cake:

  1. Place one cake layer on a serving plate or cake stand.
  2. Spread a layer of browned butter buttercream over the cake layer.
  3. Sprinkle a layer of crushed Biscoff cookies over the buttercream.
  4. Repeat with the second cake layer.
  5. Place the third cake layer on top.

Frost the Cake:

  1. Spread the remaining browned butter buttercream evenly over the top and sides of the cake.
  2. Sprinkle additional crushed Biscoff cookies on top for decoration.

Serve:

  1. Allow the cake to set for a bit before slicing and serving.
  2. Enjoy this rich, nutty, and indulgent Carrot and Biscoff Cake!
  • Biscoff Cookies: Ensure the Biscoff cookies are gluten-free if needed.
  • Browned Butter: Make sure to cool the browned butter completely before using it in the cake and buttercream.
  • Serving: This cake is best enjoyed at room temperature for the ultimate creamy and moist texture.
  • Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Dessert

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