I have taken my fantasy baseball participation very seriously. It is actually kind of funny since I have been spitting out WHIP stats and ERA of sleeper pitchers. I researched for the whole week who to pick for my team. And that draft...oh that draft was so nerve racking that I had to drink a beer in the middle to calm my nerves. But I'm so proud of my team. It's not the best but I like to say that I have chosen my team based off of character. I mean come on...I only have one player that has been criticized of steroids.
Now what does this have to do with carrot cake? I don't know. Wait I do know! Carrot cake...orange. Orioles...orange. BOOM! Another solid transition. I've started baking more since I've moved out of my parent's house with my brother, in efforts to fatten him up. I've mentioned it before but he is a 28 year old with the metabolism of a 14 year old. But you can't blame it on a lack of eating. The kid has crushed a whole box of pasta in one night THREE times this week. Cooking has become like a game for me recently. What will make Mark put on weight? Which brings me to this carrot cake. Yes, this cake is centered around carrots but it's the brown butter that is to die for. I'm a little bit late on the trend, but I'm obsessed with incorporating this into as many recipes as I can. This recipe is super inspired by the TermiNatetor Kitchen and I highly recommend it to anyone with a sweet tooth. It's more of a pound cake style than usual, which makes it ultra decadent. Also, check out the photos on the TermiNatetor Kitchen's post. You can cheat once in a while, so cheat with this cake.
1 cup butter
1 1/4 cup white sugar
1/4 cup brown sugar
2 cups all-purpose flour or cake flour
1 1/2teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon vanilla extract
1/4 cup sour cream
2 cups grated carrots. I chopped them up in my food processor.
Brown Butter Cream Cheese Frosting:
4 tablespoons butter
1 8oz softened cream cheese
1 1/2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoons heavy cream
Preheat oven to 350 degrees and grease a 9x5 inch loaf pan. Cream butter and sugar together until the mixture is smooth. Add in eggs and vanilla extract and sour cream. In a medium bowl, combined sifted flour, baking soda, baking powder, salt, ground ginger, cinnamon, and allspice together. Add into the egg mixture. Gently fold in the carrots. Poor the batter into the loaf pan and bake for 1 hour, or until the cake is golden brown and test done. Cool completely. I put mine in the freezer for a bit.
In a small saucepan melt the butter over medium heat until nut-brown in color, about 8-10 minutes Remove the pan from the heat and pour the butter into a pyrex glass, making sure to leave any burned bits behind. Allow mixture to cool for three minutes. In a mixing bowl, beat cream cheese, vanilla, cream, until it is smooth and light. Whip in 2 tablespoons of the brown butter.
Once the cake is cooled, drizzle the rest of the brown butter mixture over the cake. If you desire, cut the cake in half and spread the cream cheese frosting between the two pieces. Or you can just serve the frosting on top.