double carrot cakes with brown butter buttercream
roast carrot puree and shredded carrots for double the carrot flavour
ingredients
roasted carrot puree
1 large carrot
1 tsp oil
pinch baking soda
pinch salt
cakes
55g butter
95g brown sugar
1 egg
1 tsp vanilla paste
85g plain flour
0.5 tsp baking powder
0.5 tsp ground cinnamon
0.5 tsp ground ginger
0.5 tsp ground cardamom
2 large carrots, grated
optional: pumpkin seed streusel, raisins, crystallised ginger pieces, or walnuts
brown butter buttercream
50g butter
1 tsp milk powder
1 tsp vanilla paste
pinch salt
about 1 cup powdered sugar
method
roasted carrot puree
preheat oven to 200°C and prepare a baking tray
chop one carrot into 2cm pieces and toss with the oil (1 tsp), and a pinch each of baking soda and salt
roast in the oven covered for 15 minutes, then uncovered for a further 10 minutes until fully cooked and the edges are lightly caramelised
set aside to cool, then blend or mash to make the puree
cakes
turn the oven to 160°C and prepare a muffin tin or loaf tin
in a small saucepan, brown the butter (55g) and set aside to cool
meanwhile, grate the two large carrots
once the butter has cooled, transfer to a bowl and add the brown sugar (95g) and whisk until pale and slightly increased in volume
add the one egg, vanilla (1 tsp), and cooled carrot puree and mix to combine
sift in the flour (85g), baking powder (0.5 tsp), salt (pinch), cinnamon (0.5 tsp), ginger (0.5 tsp) and cardamom (0.5 tsp)
fold in the shredded carrot pieces and optional raisins / ginger / walnuts, if using
pour into tins* and bake for 15-20 minutes (shorter if using a small muffin tin as pictured, slightly longer for a loaf tin)
*if adding the streusel layer, pour half the batter into the tins, add the streusel and top with the remaining batter
once cooled, top with the brown butter buttercream
brown butter buttercream
add the butter (50g) and milk powder (1 tsp) to the small saucepan and cook until browned and toasty
set aside to cool until room temperature
mix in the salt (pinch) and vanilla (1 tsp), then add the powdered sugar (about 1 cup) one spoon at a time, whisking in between, until you reach buttercream consistency
These look delicious!