The Ingredient Swap That Brings Out The Toasty Flavor Of Carrot Cake
When you use carrots as the base for a cake, you get the flavorful and delicious result of carrot cake. This incredibly tasty dessert usually packs a sweet and mildly spicy flavor from its typical ingredients of carrots, cinnamon, and cream cheese frosting. The luscious moisture in carrot cake is obtained by baking the cake with oil (usually vegetable oil), which keeps it soft as well. There are many ingredients that will elevate your carrot cake. But if you want your carrot cake to have some strong toasty flavor, then you should substitute the oil in the traditional carrot cake recipe for a key ingredient.
In order for your carrot cake to have a deliciously nutty flavor in every bite, then use brown butter instead of using oil to bake your cake. Brown butter has an intensely toasty flavor that will make your carrot cake richer. And the process of making brown butter is very simple and quick.
Read more: 8 Baking Sheet Mistakes You Want To Avoid
How To Make Brown Butter
If you're wondering just what brown butter is, this nutty liquid is just regular butter that's been cooked until the milk in the butter becomes toasty. In order to achieve this, you must cook butter on your stovetop slightly past the melting point of butter. All it takes is a few short minutes to see the tell-tale signs that your brown butter is ready.
First, put a large pan with a thick base on your stove over medium-low heat. Drop a stick of your butter into the pan and let it begin melting. As the butter becomes liquified by the heat, use a safe kitchen tool to churn the butter. Monitor the butter closely as you swirl it because if you don't, your butter may cook for too long and burn. Turn off the heat once you see that the butter has a light brown consistency, and transfer it to a mixing bowl. Now you're ready to use it to make your carrot cake.
How To Incorporate Brown Butter When Baking Carrot Cake
Once your brown butter is in the mixing bowl, use an electric mixer to blend the butter with brown sugar and eggs. In a separate mixing bowl, create a flour mixture by combining flour with cinnamon, baking powder, baking soda, and salt. When you've finished creating the brown butter and flour mixtures, combine the two mixtures in a single bowl until they are completely blended into a batter.
Add any extra ingredients to the batter for more flavor, such as raisins and walnuts. Transfer your batter to a baking pan, and begin to bake your carrot cake. After your cake finishes baking and you apply your cream cheese frosting, take a bite to test the flavorful influence of the brown butter in your carrot cake. You will find your cake to taste incredibly nutty and toasty, verifying the benefits of substituting brown butter for oil in your carrot cake and cream cheese frosting recipe.
Read the original article on Daily Meal.
