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Brown Butter Pecan Carrot Cake

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Brown Butter Pecan Carrot Cake

Ingredients

  • baking spray
  • 2 1/2 sticks (10 ounces) unsalted butter, cut into 10 pieces
  • 2 teaspoons finely grated zest and 1 tablespoon juice from 1 orange
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground allspice
  • 1 teaspoon ground ginger
  • 6 to 8 medium carrots, peeled, trimmed, and cut into 1 inch pieces
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 cups pecans, toasted and chopped
  • 2 cups packed light brown sugar
  • 4 large eggs, at room temperature
  • 12 ounces cream cheese, at room temperature
  • 1/4 cup sour cream
  • 1/2 stick (2 ounces) unsalted butter, cut into 8 pieces, at room temperature
  • 1/3 cup honey
  • 2 tablespoons finely grated orange zest
  • 2 teaspoons finely grated zest and 1 tablespoon juice from 1 orange
  • 1 tablespoon lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups confectioners’ sugar
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