easyTime:1-2 hoursServes:8
This cake is one of my all-time favourites;it has everything I love about carrot cake – the moistness,the texture,the spice – along with the holy grail of baking:burnt butter. The best part,though? It’s a simple measure and mix method – no creaming,no whipping,no fuss – making it a great entry-level cake for the unconfident baker,because it is a) wildly impressive,and b) incredibly easy to make.
Technique of the month:Brown butter
Brown butter adds a beautiful,nutty complexity to bakes,elevating icings (such as this one),chocolate chip cookies,muffins and more – basically anywhere you use butter.
Simply add the butter to a pan set over medium heat. First it will melt,then sizzle and foam as the water in the butter evaporates,and finally the milk solids within the butter will fall to the bottom of the pan and begin to brown.
Once the foam has subsided and the butter has taken on a darker hue,you’re ready to bake! Add the butter to the dish,milk solids and all – that’s where the flavour lies.