A beautifully soft and moist carrot cake made with fragrant brown butter, warm spices, and freshly grated carrots. This recipe delivers a rich, comforting flavor — perfect for tea time or a classic homemade dessert.

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Ingredients

Wet Ingredients

• Brown butter – 75 g

• Brown sugar – 88 g

• Caster sugar – 43 g

• Yogurt – 50 g

• Vanilla essence – 5 ml

• Milk – 60 ml

• Carrot – 1 large, grated

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Dry Ingredients

• All-purpose flour (maida) – 163 g

• Baking powder – 3.75 g

• Baking soda – ¼ tsp

• Cinnamon powder – ¼ tsp

• Ginger powder – ¼ tsp

• Cardamom powder – a pinch

• Nutmeg – a pinch

• Salt – a pinch

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How to Make Brown Butter Carrot Cake

Step 1: Brown the Butter

Heat butter in a pan on medium flame until it turns golden brown and smells nutty.
Remove from heat and let it cool for a few minutes.

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Step 2: Prepare the Wet Mixture

1. In a bowl, whisk together yogurt, brown sugar, and caster sugar until smooth and well combined.

2. Add vanilla essence and the cooled brown butter. Mix again.

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Step 3: Add the Milk

Pour in the milk and whisk until the mixture is smooth and consistent.

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Step 4: Add the Dry Ingredients

1. Sift together flour, baking powder, baking soda, cinnamon, ginger, cardamom, nutmeg, and salt.

2. Add the dry mixture to the wet mixture.

3. Gently fold — do not overmix.

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Step 5: Add the Carrot

Fold in the freshly grated carrot, ensuring it spreads evenly throughout the batter.

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Step 6: Bake the Cake

1. Pour the batter into a greased or parchment-lined baking tin.

2. Bake at 180°C for 25–30 minutes, or until a skewer inserted in the center comes out clean.

3. Allow it to cool slightly before slicing.

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Serving Notes

This cake tastes amazing:

• slightly warm

• chilled

• with cream cheese frosting

• with lightly sweetened whipped cream

• or simply on its own — it’s that flavourful!