Carrot Parsnip Cake with Browned Butter Cream Cheese Frosting
By Kielian Baird
Serving Size: 10-12
Ingredients:
2 ½ cups all-purpose flour (318g)
2 teaspoons baking soda
1 tsp fine sea salt
2 teaspoons ground cinnamon
½ teaspoon freshly ground nutmeg
½ teaspoon ground ginger
1 cup dark brown sugar, packed (200g)
1 cup granulated sugar (200g)
10 tablespoons unsalted butter, softened (142g)
2 teaspoons vanilla bean paste, or extract
3 large eggs, room temperature
1 cup unsweetened applesauce (250g)
2 cups coarsely grated carrots (198g)
1 cup finely grated parsnips (98g)
1 cup pecans, chopped, toasted, divided (84g)
2 sticks unsalted butter, cubed (227g)
24 ounces cream cheese, room temperature (680g)
1 tablespoons vanilla bean paste
½ teaspoon ground cardamom
¼ teaspoon fine sea salt
5 cups powdered sugar, sifted (625g)
Instructions:
Preheat the oven to 350 degrees (F). Grease two 8-inch cake pans and place parchment on the bottom, for easy release after cooling.
In a medium bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
In a large bowl, cream together both sugars, butter, and vanilla with an electric mixer. Whisk for 3-5 minutes until the color is significantly lightened. Add in one egg at a time and beat the mixture until combined. Stir in the applesauce, carrots, and parsnips.
Gently fold in the dry ingredients. Add in ¾ cup of the toasted pecans. Finish folding the mixture until there are no dry streaks. Be sure not to overmix the batter.
Pour the batter into the two prepared pans, distributing evenly. Bake the cakes for about 30 minutes, until a cake tester comes out clean. Let cool fully before transferring out of the pans.
Meanwhile, make the browned butter. Place the butter into a small saucepan, over medium heat. The butter will melt, begin to bubble and foam. Let the foam dissipate and the separated milk granules will be visible on the bottom of the pot. They will turn a golden brown color and smell nutty. Remove and place in a bowl in the fridge to cool for 10-15 minutes.
Now, whip the softened cream cheese. Then transfer the brown butter into the cream cheese and continue whipping. Add the vanilla, cardamom, and salt. Sift the powdered sugar into the mixture and beat for about 3-5 minutes until smooth.
For assembly, cut the cakes to create 4 even layers. Place one cake layer and spread ¼ cup of frosting across the top. Repeat this step with each layer. Add a scoop of frosting on top of the cake, spread nicely, and sprinkle the remaining ¼ cup toasted pecans along rim for a rustic look. Serve and store in the fridge for up to 3 days.
References:
Hunter, L., & Leeflang, J. (n.d.). Carrot nutrients. Nutrivore. https://nutrivore.com/foods/beet-nutrients/
