Yes, it is back!
The Tropical carrot Cake recipe!
Well…….Browned Butter Tropical Carrot Cake to be more precise.
For those who have never tried browned butter in your recipes you are missing out on a culinary secret treasure!
The nuttiness and toasty flavor imparted to the recipe is just out of this world!
It is really worth the extra step, believe me!
This cake is so moist and flavorful with the cinnamon and coconut and pineapple!
Now of course you can forgo the pineapple and coconut and go for a more traditional carrot cake with raisins and nuts, or forget the add ins altogether!
This recipe is so very versatile and easy to mix, you don’t even need an electric mixer!
Then once you bake and cool the layers for this cake be sure to pair it up with my Cream Cheese Icing and well……………. I have no words to describe the pastry pleasure you will experience
Check out my finished design for this Carrot Cake Layer Cake!
Then show me what YOU come up with on my Gretchen’s Bakery facebook page!
- Unsalted Butter 3 sticks (336g)
- All Purpose Flour 1½ Cups (195g)
- Cake Flour ¾ cup (90g)
- Baking Powder 1½ teaspoons (7g)
- Baking Soda 1½ teaspoons (7g)
- Salt ¾ teaspoon
- Ground Cinnamon 1 Tablespoon (15g)
- Granulated Sugar ¾ cup (150g)
- Light Brown Sugar ¾ cup (158g)
- Eggs Large 4 (200g)
- Vanilla Extract 1 Tablespoon
- Carrots Shredded from 5 medium carrots approx 2½ cups (300g)
- Toasted Coconut ¾ cup (70g)
- Crushed Pineapple bits, drained of their juice approximately 1½ cup (325g)
- Zest of 1 Orange
- First you will prepare a browned butter. Place all of the butter in a sauce pan and heat on the stove until the butter has melted and begins to lightly brown. The butter will have a nutty, toasted aroma when it is browned and you will notice the bits of milk solids that tend to "burn" fast and fall to the bottom of the pot. Slowly pour the browned butter into another bowl, allowing only the oil to collect in the bowl while the butter solids stay behind in the sauce pan. Discard the butter solid residue.
- Sift together the flours, salt, cinnamon and the baking soda and baking powder into a large mixing bowl, and set aside.
- In a another separate bowl combine both sugars and the eggs with the vanilla and orange zest & whisk smooth.
- Add the reserved (slightly cooled) browned butter to the sugar - egg mixture.
- Add the flour mixture all at once and mix until it is all combined well.
- Add the carrots, coconut and pineapple and mix well.
- Pour batter into prepared cake pans and bake immediately in preheated 350° F oven.
- Cake layers will take approximately 25 -35 minutes.
- Check out UNTIL ITS DONE for more clarity on baking times.
This cake can be stored at room temperature for up to 5 days wrapped well but only if you do not ice with Cream Cheese Icing since that would require refrigeration.
For those who would like to use oil instead of browned butter you will need 1 cup vegetable oil