What you'll need
Cake

1 cup butter

2 cups Immaculate Baking Co.™ organic all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon fine sea salt

1 1/2 cups packed brown sugar

4 eggs

2 cups coarsely shredded peeled carrots

1/2 cup raisins

1/2 cup chopped walnuts

Frosting

2 packages (8 oz each) cream cheese, softened

1/3 cup butter, softened

2 teaspoons vanilla

1 1/2 teaspoons ground cinnamon

2 3/4 cups powdered sugar

45 min prep time
2/15 hrs / mins total time
12 servings
Directions
  1. 1

    Heat oven to 350°F. Grease bottoms and sides of 3 (8-inch) round pans with shortening; lightly flour.

  2. 2

    In 2-quart saucepan, heat butter over medium heat 4 to 5 minutes, stirring frequently, until light golden brown. Pour into 2-cup glass measuring cup; cool 5 minutes.

  3. 3

    In medium bowl, mix flour, 2 teaspoons cinnamon, the baking powder, baking soda and salt. In large bowl, beat browned butter, brown sugar and eggs with electric mixer on medium speed until blended. Add flour mixture; beat on medium-high speed until well blended. Stir in carrots, raisins and walnuts. Spoon and spread batter evenly in pans (about 1 1/2 cups batter each).

  4. 4

    Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.

  5. 5

    Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on medium-high speed until smooth. Beat in vanilla and 1 1/2 teaspoons cinnamon. On low speed, beat in powdered sugar, 1 cup at a time, until frosting is smooth and creamy.

  6. 6

    Frost cake, using 3/4 cup between layers, and remaining frosting to cover side and top of cake. Store covered in refrigerator.

Notes

Beurre noisette is the French term for “browned butter,” referring to butter that becomes light hazelnut in color during cooking. The wonderful, unforgettable, one-of-kind flavor has no equal or substitution.

If baking three layers but not all three fit in the oven, refrigerate one pan of batter until others are baked, and then bake remaining layer separately.

To keep your serving plate clean while frosting the cake, place strips of waxed paper around edge of plate, and remove them after you’ve finished frosting.

When browning butter, be sure to watch it carefully, as butter can brown and then burn quickly.