Serious Eats: Recipes
Brown Butter Pecan Carrot Cake
This version of carrot cake is dense and dark with a nutty base provided by brown butter and toasted pecans.
Notes:
- If you don't feel like peeling carrots, use about 20 ounces baby carrots.
- Use a stainless steel, nonstick skillet to brown the butter—a dark-bottomed skillet will make it difficult to see the butter as its color begins to change.
- Brown butter may be made one day in advance, covered, and refrigerated.
- To toast the nuts: Arrange pecans in single layer on baking sheet. Bake in center rack in preheated 350°F oven until fragrant and golden, 7 to 10 minutes, shaking pan halfway through baking to redistribute pecans. Transfer baking sheet to cooling rack and cool pecans completely before chopping.
