– 2 ½ cups All-purpose flour – 2 teaspoon Baking soda – ½ teaspoon Salt – 3 teaspoon Ground cinnamon – ½ teaspoon Ground nutmeg – ½ teaspoon Ground ginger – 10 tablespoon Unsalted butter browned – 2 cups Brown sugar packed light or dark – 1 cup Sour cream room temperature – 1 teaspoon Pure vanilla extract – 3 cups Shredded carrots about 8 medium carrot – 4 Large eggs room temperature – 8 oz Cream cheese room temperature – 1 ½ cups Unsalted butter slightly cold – 8 ½ cups Powdered sugar sifted – ¼ cup Heavy cream – ½ tablespoon Pure vanilla extract – Pinch of salt – Chopped walnuts for decoration
Preheat oven to 350°F. Spray three 8-inch cake pans with non-stick baking spray. Spray again and place an 8-inch parchment circle on pan bottoms.Heat butter in a medium pan. Swish the butter until it foams and the bottom milk deposits separate.
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Remove butter from heat after browning. Fill glass measuring cup. Cool 10 minutes.While waiting, shred carrots. Wash, peel first. Multiple carrots needed. A bowl with flour, baking soda, salt, cinnamon, nutmeg, and ginger.
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Mix browned butter, brown sugar, vanilla, and sour cream in a large basin. Smoothly mix. Mix carrots in. Whisk eggs until mixed.Mix in dry ingredients. Mix it with wet ingredients. Combine by folding.
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Pour batter evenly into cake pans. A kitchen scale guarantees pan-batter uniformity. Bake 18-20 minutes. When a toothpick comes out clean, cakes are done.Transfer the cakes to a cooling rack after 10 minutes in the pan.
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Leave butter on the counter for 30 minutes. It'll cool somewhat. Sift powdered sugar while waiting.Beat cream cheese on high for 1 minute with a mixer. Add butter and stir on high for 3 minutes. Scrape bowl. It should be light and silky.
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Slowly add powdered sugar. Next, scrape the basin. Adding heavy cream, vanilla, and salt. Stir on low until combined. Beat on high for 2 minutes. Beat out air bubbles with a wooden spoon.
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Apply a little frosting to your decorating board. This will bond your cake.First layer bottom-down. Spread 1 cup frosting on the cake. Smooth evenly using an offset spatula. Repeat layer two. Put the final cake layer bottom-up.
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Extra frosting may bridge cake-filler gaps. Smooth with cake scraper. Freeze for 10 minutes to set layers.Lightly frost the cake. Semi-naked cake layers should be light and display cake peeps. Add roasted walnuts and thick frosting to the cake.
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