Brown Butter Cake
Ingredients
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
Instructions
Prepare the Browned Butter:
- 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.
- Remove from heat and let it cool slightly. Transfer to a bowl and refrigerate until solid.
Prepare the Carrot Cake:
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment paper.
- 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.
- In another bowl, mix the dairy-free browned butter (softened), plant-based milk, dairy-free yogurt, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fold in the grated carrots and crushed Biscoff cookies.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 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:
- In a large bowl, beat the softened dairy-free browned butter until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Add the vanilla extract and plant-based milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of browned butter buttercream over the cake layer.
- Sprinkle a layer of crushed Biscoff cookies over the buttercream.
- Repeat with the second cake layer.
- Place the third cake layer on top.
Frost the Cake:
- Spread the remaining browned butter buttercream evenly over the top and sides of the cake.
- Sprinkle additional crushed Biscoff cookies on top for decoration.
Serve:
- Allow the cake to set for a bit before slicing and serving.
- Enjoy this rich, nutty, and indulgent Carrot and Biscoff Cake!
Notes
- 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.