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Browned Butter Carrot Loaf Cake

kept bymlehet
recipe byJoy the Baker

6 ounces unsalted butter, melted and browned to just over 1/2 cup of butter
2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup buttermilk
1 1/4 cup finely grated carrots
For the Frosting
2 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 1/2 cups powdered sugar
pinch of salt
2 - 3 tablespoons heavy cream
roasted almonds, coarsely chopped
roasted pistachios, coarsely chopped



mlehet's picture

Co-workers loved it, I thought it could use a bit more spice. I wold suggest using smaller carrots - they're sweeter than the big ones.

Suggested that this would make good toast minus the icing.

Will make again.


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