The Forgotten Secret to the Best Carrot Cake Ever Made

Discover why this is the best carrot cake recipe you’ll ever make! In this episode, Glen reveals his secret ingredient that takes a standard carrot cake from good to extraordinary: Browned Butter. Most carrot cake recipes rely on oil, but we’re using a combination of techniques to create a cake that is incredibly moist, deeply flavorful, and topped with a show-stopping Brown Butter Cream Cheese Frosting. What makes this carrot cake different? Browned Butter Secret: We show you how to brown butter perfectly to add a nutty, toasted dimension to the icing. Moisture is Key: Learn why we add crushed pineapple to the shredded carrots for a texture that stays soft for days. Warm Spices: A perfect blend of cinnamon, cloves, and nutmeg. Crunch & Texture: Loaded with chopped pecans for the perfect bite. Whether you're a seasoned baker or just looking for a reliable homemade carrot cake recipe, Glen’s step-by-step guide makes it easy to follow. In this video: 0:00 How to brown butter for frosting 3:17 Mixing the carrot cake batter 6:46 Baking tips and pan selection 8:34 Making the Brown Butter Cream Cheese Frosting 12:05 The Taste Test! If you enjoyed this recipe, don't forget to like, subscribe, and hit the notification bell for more kitchen adventures! #CarrotCake #Baking #BrownButter #CakeRecipe #CreamCheeseFrosting #GlenAndFriendsCooking #DessertRecipes #HomemadeCake If you enjoy the videos we make; buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Carrot Cake Recipe Ingredients 250 mL (1 cup) butter 425 mL (1¾ cups) granulated sugar 4 eggs 10 mL (2 tsp) vanilla extract 560 mL (2¼ cups) all-purpose flour 10 mL (2 tsp) baking powder 5 mL (1 tsp) baking soda 5 mL (1 tsp) coarse salt 5 mL (1 tsp) ground cinnamon 2 mL (½ tsp) freshly ground nutmeg 2 mL (½ tsp) ground cloves 750 mL (3 cups) shredded carrots 310 mL (1¼ cups) canned crushed pineapple with juice 250 mL (1 cup) pecans, chopped Frosting 175 mL (¾ cup) butter 750 mL (3 cups) icing sugar 30 mL (2 Tbsp) 35% whipping cream 10 mL (2 tsp) vanilla extract 2 mL (½ tsp) coarse salt 1 - 250g pkg cream cheese Method: Start by browning the butter for the frosting; and then stick it in the fridge while you make the cake. Cake Preheat oven to 180ºC (350°F). Grease 2 - 8" round cake tins, and line the bottoms with parchment rounds. Cream together butter and sugar. Beat in eggs, one at a time, add vanilla and beat for 1 minute. Whisk together flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves until combined. Alternate mixing in flour, carrots, pineapple and walnuts into the butter mixture until combined. Divide evenly into prepared pans and bake until cake tester or toothpick inserted in centre comes out clean, 25 to 30 minutes. Cool cakes completely after baking Frosting Cream previously browned butter until light and smooth. Gradually beat in icing sugar and then the cream and vanilla Gradually beat in cream cheese until smooth and light. Ice the cake as artistically as you can. More info about Hope Air: https://hopeair.ca/ 2026 Hope Air Donation: http://www.hopeair.ca/glen Here is the link to our Apron: https://searchandrescuedenim.com/prod... https://searchandrescuedenim.com/GLEN... Discount code to be used at checkout: GLENANDFRIENDSCOOKING Buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Help us out with a PayPal donation: https://www.paypal.com/cgi-bin/webscr... Join this channel:    / @glenandfriendscooking   This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel:    / glenshangar