No Raisin Carrot Cake With Browned Butter Frosting
Submitted by janiebakes on February 14, 2008 at 10:03 am

DESCRIPTION
No raisin carrot cake with browned butter frosting

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
I have a friend who loves carrot cake but hates raisins. As she says: How often do you get carrot cake without raisins? The Plain Dealer had a recipe for just such a cake last week. The cake was OK. My DH said it would be better with some raisins in it,lol. I love MsBelle's carrot cake and won't be replacing her recipe with this one anytime soon, but, this cake also had a brown butter frosting which is to die for. Rich, buttery, a little caramelly. So for all of you who don't like carrot cake with raisins and those who don't like cream cheese frosting, here it is.

Carrot Cake with Brown Butter Frosting

1 cup unsalted butter
1 cup firmly packed light brown sugar
3/4 cup granulated sugar
3 large eggs
8 oz can of crushed pineapple, well drained
2 1/2 tsp vanilla
2 3/4 cup AP flour
1 Tbl cinnamon
2 tsp baking soda
1/2 tsp salt
2 cups grated carrots
Combine brown sugar, white sugar, butter and eggs in a large mixing bowl. Beat at medium speed until creamy. Scrape bowl often. Add pineapple and vanilla, beat until well mixed. Reduce speed to low and add flour cinnamon,baking soda and salt. Beat until well mixed. Stir in carrots by hand. Pour into a greased and floured 15x10x1 inch jelly roll pan. Bake at 350 degrees for 30 to 35 minutes or until a toothpick comes out clean cool completely on a wire rack.

Brown butter frosting

3/4 cup UNSALTED butter
3 1/2 cups confectioners sugar
1 tsp vanilla
4 to 5 Tbl milk
Melt butter in a 2 quart saucepan over medium heat. Cook stirring constantly until butter just starts to turn a golden brown. WATCH CLOSELY. Remove from heat and cool for 5 minutes. Sitr in confectioners sugar,vanilla and enough milk for desired consistency. Spread over cooled cake. Serves 18

I used a 9x13 pan that was sprayed with cooking spray and it came out fine. It is really important to use unsalted butter in the frosting as browning the butter seems to concentrate the salt. Don't use one of those low milk residue butters like Pulegra or Kerry. You want the milk residue, that is what browns.