Brown butter and toasted pecans make a carrot cake that's extra nutty and rich.
Brown butter has the same richness as oil, but with a toasty flavor that complements earthy carrots.Of all the cakes I make, none are requested as often as carrot cakes. Mom prefers , and my brother is partial to yellow, but when I factor in the habits of my friends and extended family, as well as all the requests for special-occasion cakes that I had to field in my restaurant days, carrot has always been number one.
Unlike many other recipes, mine makes use of brown butter instead of oil, a simple swap that layers in some toasty toffee flavors while keeping the cake as moist and rich as those made with oil. To play off the nutty flavors of brown butter and toasted pecans, I also cut the all-purpose flour with a bit of whole wheat.It adds a comforting, graham cracker–like vibe that pairs nicely with spices and carrots alike.
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