- 1 pound carrots, finely grated
- 3 large eggs, room temperature
- 2 c. sugar
- 1 1/2 c. canola oil
- 1/3 c. buttermilk
- 1 1/2 tsp. pure vanilla extract
- 2 c. all-purpose flour
- 1 c. whole wheat flour
- 2 tsp. aluminum-free baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. coarse kosher salt
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/8 tsp. ground cloves
- 2 sticks of unsalted butter (room temperature)
- 16 oz. cream cheese (room temperature)
- 1 tsp. vanilla extract
- pinch of kosher salt
- 3–4 c. powdered sugar
- 1/4 c. shredded unsweetened coconut, toasted
- Cake. Preheat oven to 350°. Line two 9″ round cake pans with parchment paper. Whisk together carrots, eggs, sugar, oil, buttermilk, and vanilla extract. (To grate carrots, use grater, VitaMix, or foor processor.)
- In another bowl, whisk together flour, baking soda, baking powder, salt, and spices. Stir flour mixture into carrot mixture until well combined.
- Distribute batter evenly between the pans. Bake for 30-40 minutes or until cake tester comes out clean. Allow cakes to cool completely before icing. To remove cake from pan, loosen edges with an offset spatula and discard parchment paper.
- Frosting. Place one stick of butter in a small saucepan. Cook on medium-high heat until butter is browned, about 5 minutes. Pour into small bowl and refrigerate for 15 minutes to cool.
- Once cooled, cream together browned butter, regular butter, and cream cheese until smooth. Add vanilla extract and salt. Mix.
- Add powdered sugar one cup at a time. Mix well between each addition. After 3 cups, taste to see if additional sugar is necessary.
- Assembly. Place bottom layer of cake on cake stand, leveling the top if necessary. Add a layer of icing. Place second layer on top, leveling if necessary. Dirty ice the cake. Place in refrigerator for 20 minutes to chill. Finish icing the rest of the cake using an offset spatula. Using the back of a spoon, drag circles in the top of the cake for the swirl effect.
- Garnish. Sprinkle with toasted coconut if desired.
- Refrigerate for up to 4 days. Serve cake at room temperature.
• For in-depth cake assembly instructions, click here.
I can’t wait to try this recipe. If I decide to add nuts to the cake batter, is additional liquid required?
I love a good carrot cake. The cream cheese icing is amazing. I think I will try this recipe for Easter coming up soon!
Hi there! So sorry if you already addressed this, but didn’t see it anywhere. If wanting to split this up into two days, would you recommend refrigerating unfrosted cake layers or leaving them wrapped at room temperature?
Hi! You can leave them out unwrapped at room temp covered for a day. If longer, you can make well in advance and freeze the layers! Let me know if other questions come up!
Hello, made this recipe a while back and loved it. Making 2 dozen gluten free cupcakes and carrot cake was requested. Is there a way I can con convert this to gluten free? And would this make 2 dozen cupcakes, maybe baked for 20 minutes?
Hi Trinity! I’m not a pro when it comes to gluten-free baking. My GF friend loves Bob’s Red Mill GF Flour and typically uses a 1:1 ratio. But it would be worth testing first. Let me know how it goes!
Thank you, thank you, thank you for putting this recipe online! I am an amateur baker; Whatever I bake on Sunday I take to the office on Monday where my colleagues test it. One of them challenged me to carrot cake, him saying that if I could produce a moist carrot cake, I was the real deal ^_^ So I browsed the internet and landed here, intrigued by the brown butter. I did one try out…I had colleagues on a diet coming back for seconds. This cake is amazing, both in it’s texture and in it’s rich flavours. My challenger’s birthday is coming up this week and I am baking it for him now as a surprise. (he wasn’t around for the try out)
Fingers crossed I’ll succeed in making it again!
This recipe was a huge success! I recently discovered that my husband of 16 years loves carrot cake…how did I not know this?! I chose this recipe for my first attempt and was not disappointed. The browned butter was an excellent touch. Next time I’ll add walnuts or pecans, but that’s the only change I would make. Thanks for helping me pull off a special birthday celebration!
Gorgeous looking frosting. I wondered if you added brown sugar and then saw that it was a browned butter. I’m not much of a cake baker (I usually make cupcakes) cause frostings are my downfall but I may give this a shot. 🙂
How do you know a recipe on pinterest is a winner? When you scroll through the comments section and notice that the compliments have been pouring in for years and years and years. This recipe is my go-to whenever someone wants carrot cake. Everything about it is great. Thank you.
Anyone who dreams browned butter anything has a leg up on the crowd. I didn’t see any other guys write to you. I’m a part time baker. Tried to get out of it, big mistake. If you love it, Don’t stop! Used to do it full time. I thought I’d be happy with some other gig.
You can’t stop baking! I was just unfulfilled. Now I’m getting there. Your browned butter truly inspired me. Thank you!
Hey Melissa ! Im planning to make this for easter dessert, does it keep well overnight if I made it the day before?
It’s even better the next day when the frosting is fully set and the cake is a little denser.
This cake looks amazing — I can’t wait to try it! One question: is the amount of salt for a fine salt (like table salt) or a coarse sea salt/kosher salt? Thank you!
Hey Jennie! Just updated the recipe (and hopefully you got my email). Hope you love it!
We are huge fans of the whole wheat flour and the brown butter in the frosting! This came out a little crispy around the edges and soft and moist in the center. You are a domestic goddess! We love you!
We LOVE this recipe. My son for the last 3 years (he is 7 now) has requested carrot cake for his birthday. This is by far his favorite recipe. I tried a couple others and my whole family kept saying this was the best one! Thank you for such an awesome recipe and one that I can carry on the tradition of carrot cake for my little guy on his birthday!
Made my year, basically! So glad this recipe is a permanent fixture in your family!
I tried this cake and it is INCREDIBLE!!! Everyone devored it! Thank you! Is there any way I can turn these into cupcakes? If so, how?
Hey Cara! This recipe should covert to 24 cupcakes. I’d bake for 22 minutes and begin checking for doneness. So glad you liked the cake! It’s one of our favorites!
Thank you Melissa!! Appreciate it! 🙂
Hey! Just wondering, approximately how many cups of carrots are one pound?
Hey Laura! Whoa, I’m way late on this. Sorry. I actually buy carrots buy the pound for this recipe. Next time I make it, I’ll try measuring out the cups!
I used a kitchen scale, it’s about 3 medium sized carrots.
Dying to make this recipe- but for some reason the amount of cups of buttermilk are not showing up on my page… can you please tell me how many cups? Thank you! Can´t wait to try it out!
Hmm, that’s weird. Can you send me a screenshot ([email protected])? I just redesigned my site and want to make sure nothing glitchy is going on. To answer your question: 1/3 cup.
Beautiful cake, love the frosting.
Hi, I got emotional when I saw your post. You inspired me to make better cakes from now on. I will keep trying until I cane make a carrot cake just yours, that will be my birthday cake. The brown butter cream cheese frosting steals the show. Thank you for sharing. It is a beautiful recipe with dreamy pictures. How did you do that? What whole wheat flour do you use? Is it the same as bread flour? Can I use less sugar?
I came across your website while searching for a carrot cake recipe. I tried it yesterday with exactly half the measure of ingredients you have posted because I wanted a smaller cake. It came out absolutely perfect! I loved this cake – it was so soft and the icing was awesome! I loved the cream cheese and brown butter frosting – it suited the cake just perfect! I will always use this as my go-to recipe for the perfect carrot cake! I love it!
Your cake looks simply amazing, I’m hoping to make it this week for a birthday! I was just wondering if the cake would turn out the same in height and in texture if I used self raising flour instead of plain flour and baking power and soda?
I’ve never tried it so I can’t say with 100% confidence it will work right. Sorry!
Hi, does this make 24 cupcakes too? I’m planning on halving the recipe and baking a dozen cupcakes for a trial run. Is there any difference in baking time?
I want to bake it for my boyfriend’s birthday but it’s really going to be my first cake, oven arriving soon. So worrieeeeeedddd!!!!!
Hey Sonal! I’m probably too late in responding. I can’t remember how many cupcakes this recipe makes. It’s been so long since I’ve made cupcakes out of it. I usually back cupcakes around 25. Once the center springs back on a touch, they’re done. Let me know how it all turns out!
Thanks! Are the temperatures and time for a traditional or a convection oven? I still haven’t attempted it 🙂
Traditional. And if my memory serves me right, it does make 24 cupcakes. Hope you love it!
I finally baked the it, it was the best carrot cake ever! Super moist, the taste of the carrots came through, everyone loved it, I had figured I would be able to save some for later but no sign of the cake, couldn’t even find the box it came in…… pros and cons of a good cake
I made very slight changes in cake, used a mix of dark brown and white sugar for the batter, wasn’t sure if I was supposed to but I squeezed the water out of the carrots
Little less sugar in the frosting which I made in the food processor and it was great!
Thank you very much! My boyfriend loved it and so did everybody else!!! I’m going to be really ambitious and attempt the vanilla cake next, as soon as I get a candy thermometer
This cake was amazing! I made it yesterday for father’s day, and the whole family loved it! The frosting was a winner- I love the browned butter in it, and it wasn’t overly sweet like some cream cheese frosting. The cake was so moist, and the layers were easy to stack too- great recipe!
I’m gearing up to make this beauty. I’ve never made a carrot cake before. I would like to do three 9″ layers instead of two. I know baking is a science and I’m afraid to come up with the new measurements myself. Would you mind providing the adjusted ingredient amounts for me?
Hey Anne, I’m way late in responding. Apologies! This one caught me in the middle of a move. I would half the recipe and then add those measurements to the recipe to get 3 layers. Hope this helps!
Can you use any type of oil or does it have to be Canola? In the recipe, the c. stands for cups right? It looks like a great cake!
Yep, you can use any kind of neutral tasting oil. And c. is for cups. Let me know if any other questions pop up. Hope you love it!
I used Coconut oil, and to lower the fat and calories I used 3/4 cup of oil and 3/4 cup of Greek vanilla yogurt! Still moist and delicious!
Made this for Easter today.. Came out AMAZING! Everyone loved it! Great recipe
This carrot cake and buttercream was outstanding!! I did change up some ingredients in both recipes (adding more liquid to the carrot cake, accidentally using extra large eggs, adding coconut and apple.) I also halved the buttercream recipe and added brown sugar! Thanks so much!
I’m so happy!! I made this recipe for my Father’s Birthday this past weekend and it was AMAZING. It was soo delish. Everyone loved it. The Frosting was #1. I asked my father what his fave cake was and he said Carrot Cake so I googled Best Carrot Cake and there you were!!! Thank you, thank you!!!
Now, I’m onto trying the chocolate cake this Saturday!
Oh my. I have never found a good carrot cake recipe, they are either soggy and heavy or way too dry so I found your recipe on huff post for best carrot cakes – you are number 1 and there are 13 others, after making your recipe I will never try another. IT WAS SOOOOOOOO GOOD!!!! The recipe was really easy and your frosting tips were perfect. My cake looked so good. The best bit – my boyfriend who does not like cake and sweet things in general (I know, what’s wrong with him??) absolutely loved it, he has sneaked slices and ate loads of the extra frosting.
Look no further everyone – this is the best carrot cake!!!!!
Thank you so much
Hi, Can you tell me how much are 2 cups of flour in grams please? What measurements did you use for this recipe, the US measurement or the UK? I am intending to do it tomorrow! I will keep you posted with the result 🙂
Hey Christine! Sorry for the very delayed response. I took a couple days away from my computer during Christmas. I’m not 100% familiar with conversions to grams. I’ve only done it once. A google search may be your best bet. If you end up making it, I’d love to know how you did it!
I will be making this recipe for Christmas Eve, can I substitute Vegetable Oil or Extra Virgin Olive Oil for the Canola Oil in the recipe? Thanks in advance.
I’d go with the vegetable oil or a light tasting olive oil.
I tried it and mine turned out crunchy instead of moist. I put it in there for thirty minutes and let it cool and everything. I’m disapointed.
Hmm, I’m not sure what could have gone wrong. Can you provide anymore details? Did you make the recipe exact?
do you think i could make this cake in a giant cupcake mold? and if so, would i need more/less batter? thank you!!
I’m sure you can, I’m just not familiar with the mold. Does it offer recipe conversion tips?
Hello! Your recipe looks lovely and I really love the cake’s styling. Do you think it would turn out ok if I baked it in a bunt pan? I have never made a layer cake and I don’t have two identical pans to make this with. I was also thinking I might skip the frosting, to make it more of a breakfast cake. Would it still be nice?
Hi Effie! Someone else asked the same thing, but I’m not sure what they ended up doing. I’ve never tried it, so I can’t speak to how it would turn out. My hunch is that it wouldn’t hold up well. The cake is very moist with a delicate crumb.
This is hands down, the BEST cake I have ever had. I made this cake for my mothers birthday today. It turned out better that I could have imagined. The frosting alone was so delicious that I am saving the left-overs to smear on bagels in the morning. THANK YOU so much for sharing this recipe. I can not wait to make this again
Thank you for sharing this cake! My boyfriend asked for a carrot cake this year for his birthday and I am making this one. I have a question: We are expecting 10-12 people. I read somewhere online that an 8inch round cake serves 8-10, so a 9 inch round SHOULD then serve 10-12, right? Is that an accurate assumption? Thank you for your help!!
You can definitely get 10-12 slices out of this cake! Hope he loves it. Let me know if any other questions pop up!
I made this cake today, my family wants to make it every Sunday.
“Thanks A Million”
I love baking – and just like Melissa, this is a hobby not a career.
I bake lots of cakes, but not that crazy about many.
My favorite cakes are any that go well cream cheese frosting – Red Velvet cake, Carrot Cake, or browned butter cupcakes.
Now, using browned butter and cream cheese for this cake is the definition of gilding the lily.
I’m adding this to my like to make at a future date. Beautiful picture.
OMG – Melissa, you had me at browned butter! And I adore toasted coconut – always get that topping when I indulge in frozen yogurt (cake batter is my fave). Love the way you write! and that recipe, wow. My husband makes a delicious carrot cake – we got the recipe from Fine Cooking. BUT, I like that there is buttermilk in it. The reason for my enthusiasm for the browned butter is that I recently made chocolate chip cookies with browned butter and it made all the difference. Thank you! Hubby and I will have to try this soon.
Would it ruin the taste if I added 1 cup of dark brown sugar and 1 cup of white sugar?
You may end up with a cake that’s even more moist with caramel undertones, but structure-wise, you should be fine.
I made this tonight. It was SOOO GOOD. Thanks for this recipe. Carrot cake is really the only kind of cake I like, and this is a new spin on a favorite. The brown butter definitely was a good idea.
I’ve had this recipe bookmarked for two years but have never found the opportunity to make it. It dawned on me the other day that I turn 24 and a half on Sunday, so I’m going to halve the recipe and make myself a perfect half birthday cake! So excited!
Just made this last night for the family…absolutely delicious! We like nuts in our carrot cake, so I added one cup finely chopped walnuts to the batter. Thank you for a keeper recipe!
Did you change anything else? I’m thinking of adding pecans and don’t know gif I’d need more liquid
I made this cake for a guys bake-off competition yesterday and it won, beating nine others! Amazing recipe. It went down so well.
Oh my gosh! That’s awesome! Congrats!
Just made this cake for the second time after my friend begged me to make it for her birthday. Swapped half the oil for applesauce and it is absolutely delicious. My only issue is the icing – I can never get it stiff enough to ice the cake really nicely… do you usually leave it in the fridge overnight before use? Thanks for sharing, its a definite keeper!!
So glad you like it! And love the idea of using applesauce. I’m guessing the frosting issue is coming from the butter being too soft or warm. I let it cool in the fridge until it’s solid but not firm like a stick of butter. I’ll update the recipe. Let me know if you think it’s something else and I’ll do some digging.
Delicious and Amazing Carrot Cake!
I made this cake today and was compelled to comment: this is AMAZING. So moist and perfectly flavoured. The icing?! Most terribly delicious version of cream cheese icing ever. Sent guests away with half the cake so I wouldn’t eat the rest myself! Thanks for sharing.
I made this between yesterday and today, it was fantastic! I added a teaspoon of mixed spice (nutemeg/cinnamon/anise/orange peel) I am so pleased with the results. This is my birthday cake and the first carrot cake I’ve ever made from scratch.
You had me at brown butter. Just made this for an evening baby shower. I received so many compliments. It cooked perfectly, and I let the frosting set on the cake in the fridge before hand, as the shower was outdoors. It held up beautifully. Thank you for sharing this recipe. I always enjoy a good carrot cake, but brown butter AND carrot cake??? That’s a match made in heaven.
What a besutiful cake and beautiful recipe. I really want to try this out, but I’m a “beginner-baker”. Is it really difficult?
Also. I’m from Norway and wondered about the so called “dirty icing”. What did you use for this. You use the word frosting in the recipelist but later it’s icing. What’s the difference?
Hey Helene! Sorry for the delay. I think this would be a great beginner cake. Here’s an old post on icing a cake. Dirty icing is basically using a bit of the icing you’ve made and doing a thin coat around the cake to lock in the crumbs so that you don’t have any loose crumbs in the final cake. It works like a charm and makes icing the cake easier in my opinion. You’ll have to let me know if you end up trying it!
HI, Melissa! I just wanted you to know that this beautiful cake is one of the cakes featured in a “Favorite Finds” blog post on Yesterfood.
I hope you’re having a good weekend!
Thanks for the feature Joy!
Made this cake for my fiance’s 30th birthday yesterday. He is a lover of carrot cake (and the son of an artist/baker) and this one had him outright gobbling it up!!! This is the third recipe I’ve tried of yours and I have to say that you have rekindled my love for baking and helped me remember what a joy it is share these little bits of heaven with family and friends. Simple acts, big love. 🙂
Also, this browned butter cream cheese had me licking the bowl… SO delicious! I may be making excuses to make/put it on just about everything!
Brittany, this may be the best comment I’ve ever received. Thank you! Always means so much to me when people make and enjoy my recipes, and it’s out of this world awesome when it rekindles the baking love. I’m slowly getting mine back. It’s been in hibernation for many months too long. PS—congrats on your upcoming marriage!
This carrot cake is the best I have ever made! It’s moist and turned out beautifully! The brown butter cream chesse frosting is to die for!!
You are a baker! I want to frost and bake like you when I grow up!!
This looks beautiful. Carrot cake is my husbands favorite and I am always on the lookout for a good recipe.
P.S. Your design aesthetic is fantastic.
Made this today…served it a few hours age…verdict…the bomb!!! The browned butter took this carrot cake to a higher, nirvana-like level of haute cuisine…I shamelessly copied your “back of spoon” technique…made a nest of the toasted coconut …and added three small valrhona white chocolate feuilletée eggs…OMG. It was tall and pretty…and elegant!…I am not only bookmarking this generous offering…if I could I would seriously TATTOO it into my computer’s archives…it is that good people. Do not hesitate to make this kind readers…Fauxmartha is the cake-master.
Haha I became a barista not Batista.
16 years ago I bought a coffee shop and became a Batista after getting a Ba in advertising. 2 years ago I decided to change my job title to baker- and started baking for my coffee shop. Its something I never would have imagined loving so much. I say go for your dream and do whet makes you happy!
I made this cake a few days ago and was blown away at how amazing it was. I’ve never had a carrot cake I’ve liked before until now. My daughter is now requesting this to be her birthday cake!
I just finished baking this cake, & all I can say was aaaahhhh!!!! It is simply delicious!!!!! I was wondering if it should be kept in the frig at all times?? I have never put them in there before but I noticed that the icing may firm up a bit by being in there. Thanx again gurl lol!
Yeah! Glad you like it! About to publish another cake with this frosting. I usually keep this one in the fridge because of the cream cheese. I’ll cut a slice (which is easier to do when cold) and let it come to room temp before serving. I know others that keep cream cheese frosting at room temperature. I’m sure it’s fine. But in the summer, I definitely keep it in the fridge to keep the frosting from getting too warm. Hope this helps!
Thanx Melissa!!! I really like the icing texture with the cake being in the fridge & you are right it does cut easier. Thanx for responding back. You are so sweet & I dream big too.. Lol. I will stay tuned to try your new recipe.
Granddaughter and her boyfriend baked this cake for my husband’s 80th birthday. Pure Heaven! Tempted to lick the plate. The extra touches – browned butter and coconut – were
truly gourmet. Thanks so much!
This brightened my week so much! Thanks for letting me know. Hope your husband had a very happy 80th! Just celebrated my grandma’s 80th a summer ago. Good memories!
I love the minimalist style of the carrot cake photo! It looks so delicious. Can’t wait to try it out (:
This recipe looks/sounds absolutely wonderful! I bake a carrot cake twice a year when we visit my sister because it’s her favorite. I’m going to have to sneak this in and see what she thinks. Thank you for sharing!
hi, do you think it’s possible to skip the whole wheat flour and just use 3 cups of all purpose flour ?
Yep, that should work just fine. Hope you love the cake!
I substituted apple sauce for oil and it turned out perfectly! Thanks.
Looks scrumptious, bet it taste even better 🙂
I really like your blog, with appetizing pictures and simple instructions your site is motivation for baking. Trust me, I am no baker. Recently I made a box carrot cake; let’s just say the taste was motivation to learn how to make it from scratch. So I called the known baker in my family, my aunt. She gave me a simple recipe and I enjoyed it. The only reason why my boyfriend was able to get the last piece was because carrot cake is his favorite. I’ve been thinking about making another one, just because it tasted so good. But after seeing your beautiful version, I want to make one for my boyfriend’s birthday that looks just like that!
Came across this recipe on the feature by Something Swanky, and I absolutely love your blog! I browsed through some of your recipes and they all look fantastic. Glad to be your newest follower 🙂
Absolutely stunning finish to the cake!
What a good looking cake!! I was asked to make a red velvet cake for one of hubbies co-workers and I had the exact same reaction you did. My first ever cake that was requested by a non-family member! That frosting looks wonderfully sinful! Keep dreaming my friend!!
this looks very yummy. My mother loves carrot cake. I will have to try and make this for her.
This is sooooo yummy!!!!
lovely story and a lovely cake! Btw I made your enchilada sauce last week and it was a big hit! 🙂
this looks sooo good! just saw it on Tasteologie.
I love your story and it makes me so happy FOR you. That is just fabulous….I want to be a baker when I grow up, too. Or a photographer.
What a sweet, sweet story, and I agree, it’s such an honor to be asked to make food you love for others. Your photos look divine, and I’m with Kate—hand us a fork NOW. Lord girl, you do it right.
Your carrot cake looks amazing! And with the brown butter frosting, you can’t go wrong 😉
When I grow up, I want to be a baker too…. what a dream!
I don’t think I’ve seen a cake so beautiful! You are amazing!!
I want to be a baker too. (That’s why… shhhh… I applied to baking school last week.) Dream big, lady, dream big.
Congratssss! That’s awesome!
This looks delicious. Would love for you to share this with us over at foodepix.com.
i absolutely love this post! i’ve always been a dreamer & it’s so wonderful to have them affirmed!
by the way, carrot cake is my absolute favorite cake. my mom would make it every single year for my birthday. your cake is gorgeous & totally made me wish i had a slice of it right now! love your photos!
To tell you the truth, when I saw that first picture, I literally wanted to lean over and take a bite out of that cake. Like I didn’t want a slice and a fork, I just wanted to eat it as is. Not many food pictures make me feel so compelled! Great job.
I’m honored. Thank YOU for your kind words Kathryne!
This looks just wonderful!
OMG! My dad did the exact. same. thing. to me! Yellow bug.
No way?! It’s a cruel world out there 😉
I’ve always been a dreamer, too. Let’s hope that the dreaming never ends! I loooove carrot cake. That lead pic is just…jaw-dropping.
Cheers to being life long dreamers!
This is so beautiful. Your photos are amazing!
I think I just died and went to heaven. T.H.I.S cake….looks absolutely delectable. I am saving this to attempt in the near future.
This cake looks absolutely perfect!!
Oh I am sold with the brown butter cream cheese frosting alone!
that looks amazing! we love carrot cake too. So glad you came by my site so i could find yours
Thanks Alison! So glad to “meet” you!
i’m gonna have to try this one because my husband loves carrot cake and LOVE the first image!
Your recipes and photos inspire me to get in the kitchen NOW. I’ve been hankering for carrot cake lately, this may be the one I try.
p.s. you ARE a baker!
p.p.s. the chicken pot pie was delish. a hit w/the fam. thank you!
You inspire me too, lady! Every time I look at your pictures, I’m in awe! So glad you liked the Chicken Pot Pie.
What a beautiful cake! I love the toasted coconut garnish.
Funny – when I grow up I want to be a baker too! Also, my birthday is next week and I’m making a carrot cake for myself. This recipe looks lovely! Thanks 🙂
I’m the 40-year-old birthday girl! And TWO persons’ dreams came true.
This was the best carrot cake I’ve ever had, baked by a friend whose TRUE baker identity is always showing in that tell-trace of flour on her nose, even when she’s stuck behind her office desk.
This recipe’s winning ingredients?– the brown butter cream cheese icing. You will not be disappointed. Second: the garnish. An informal poll conducted in the mail room of our office concluded that grown-ups garnish their cakes with real fruits and nuts harvested from the earth. Coconut is one of those; caramel-colored TOASTED coconut was a genius. Beautiful. Be still my heart. Thanks, Mia Baker!
You made my year Marcy!
I’m a dreamer, too. As a dreamer, you have to learn to act, though. I sometimes struggle with this.
Oh, and the cake is just beautiful, and the brown butter cream cheese frosting sounds too good.
I’m with you. The acting part is hard. Especially knowing when.
I love this post – it’s so wonderful being able to share what you bake and this cake just look beautiful.
Great post & fantastic baker! I also dream and I was once told to “Dream BIG”!
Thank you! I like the sound of Dream Big!