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Carrot Cake Recipe

3 layers of moist carrot cake bursting with warm spices. The cake is filled and frosted with brown butter frosting and a caramel drip. You won't want to stop at one piece!
Prep Time 20 minutes
Cook Time 30 minutes
Servings 15 people



  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tbl ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1 tsp kosher salt
  • 1 cup neutral oil (vegetable or grapeseed)
  • 4 eggs room temperature
  • 1/2 can Eagle Brand Sweetened Condensed Milk can swap with 1/2 cup buttermilk
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar firmly packed
  • 2 1/2 cups freshly grated carrots
  • 1 cup chopped walnuts optional

Brown Butter Frosting

  • 2 cups unsalted butter
  • 4 1/2-5 cups confectioners sugar sifted
  • 1/2 can Eagle Brand Sweetened Condensed Milk can sub with 1/4-1/2 cup of heavy cream
  • 2 tsp vanilla extract
  • Pinch of salt



  • Preheat the oven to 350°F degrees. Line 3 6” cake pans or 2 8” cake pans with parchment rounds, spray with oil and lightly dust with flour. Set aside
  • Peel Carrots. Using a Food processor- grate carrots. Set aside.
  • In a medium bowl- combine all-purpose flour, baking soda, baking powder, spices, salt and whisk to combine.
  • In a stand mixer fitted with a paddle attachment- combine oil, granulated sugar, light brown sugar and mix until combined.
  • Add eggs one at a time, mixing until each egg is incorporated before adding the next egg. Add sweetened condensed milk and mix on medium speed for 30 seconds or until combined. *Skip this step if substituting with buttermilk.
  • Add dry ingredients to wet ingredients and mix on medium for 30 seconds- careful to not over mix the batter. Stop the mixer when a few ribbons of flour are visible and finish by folding the carrots and walnuts into the batter with a spatula.
    *If using buttermilk- add dry ingredients to the mixer, alternating with buttermilk. Beginning and ending with dry ingredients. Add 1/3 dry ingredients, mix. Add 1/2 buttermilk, mix. 1/3 dry ingredients, mix. Add the remainder of the buttermilk, mix. Add the remainder of the dry ingredients.
  • Evenly distribute the cake batter into each prepared cake pan and bake for 25- 35 minutes for 6” cake or 30-40 min for 8” cake. Check cakes by inserting a toothpick in the center. If it comes out clean or with a few crumbs- cakes are done!
  • Place on a cooling rack for 10 minutes in the pan before turning the cake pan upside down to release the cake to completely cool.
  • Prepare the buttercream

Brown Butter Frosting

  • In a medium saucepan, melt butter on medium-high heat and bring to a boil. Butter will begin to bubble then start to foam on the top. Once the foam is gone and milk solids begin to separate, watch the butter carefully as brown speckles begin to appear at the bottom of the pan. Test by whisking or using a spatula to move the melted butter and view the bottom of the pan. This can take 5-8 minutes until the butter starts to brown, after the butter has begun to foam. It will also begin to smell a little like caramel- that means it’s done!
  • Pour browned butter into a bowl and allow to cool on the counter for 30 minutes. Place in the refrigerator for 2-3 hours or overnight to re solidify.
  • Take brown butter out of the refrigerator and bring back to room temperature or until softened enough to whip.
  • In a mixer fitted with a paddle attachment, add browned butter and whip on medium speed for 5 minutes until light and fluffy.
  • Add confectioners sugar 1 cup at a time and mix until combined. Add the remaining can of Eagle Brand Sweetened condensed milk or heavy whipping cream, vanilla and salt and beat on medium for 2-3minutes. Frosting should be spreadable.


Buttercream Tips:
*Start with the minimum amount of confectioners sugar (4 1⁄2 cups) that is recommended and add the sweetened condensed milk before adding more confectioners sugar. If the frosting isn’t sweet enough to your taste, add more confectioners sugar 1⁄2 cup at a time.
*Frosting should be spreadable. If adding more confectioners sugar, it may thicken the frosting. If this happens, Add 1-3 teaspoon of water to thin the frosting slightly.
Or try with Cream Cheese Frosting!
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