• In a saucepan, melt the unsalted butter over medium heat. Cook until golden and nutty-smelling. Transfer to a bowl and chill until solid but soft (about 1 hour).
  3/4 cup unsalted butter

Cake Recipe

• Preheat your oven to 350°F. Grease and flour a 9x13-inch baking pan or line with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 & 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt
• In a large bowl, whisk together the vegetable oil, brown sugar, and granulated sugar until smooth. Add the eggs and the vanilla extract and mix well to combine.
  1 cup vegetable oil, 1 1/4 cups brown sugar, 1/2 cup granulated sugar, 4 large eggs, 2 teaspoons pure vanilla extract
• Stir in the grated carrots, sour cream, and crushed pineapple (drained).
  2 cups grated carrots, 1/2 cup sour cream, 1/2 cup crushed pineapple
• Gradually mix the dry ingredients into the wet mixture, stirring until just combined. Be careful not to over mix. Fold in nuts and coconut if using.
  1 cup chopped pecans or walnuts, 1/2 cup shredded coconut
• Pour the batter into your prepared pan and spread it evenly. Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean (with a few moist crumbs). The cake should be golden brown.
• Let the cake cool completely before frosting with your brown butter frosting.

Brown Butter Frosting Recipe

• Beat the browned butter with the softened butter with a flat beater in a stand mixer until creamy. Gradually add the sifted powdered sugar, vanilla, and salt.
  1/4 cup unsalted butter, 3 cup powdered sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt
• Mix in 5–6 tbsp cold heavy cream, 1 tbsp at a time, until fluffy and spreadable.
  5-6 tablespoons heavy cream
• Spread the frosting on your cooled down cake and serve or check the next step for adding cute carrot decorations.

Optional Carrot Decorations

• Set aside 2 tbsp frosting and tint orange for the carrot body and 1 tbsp tinted green for leaves. Use a small round tip for the carrots and a mini leaf tip for the greens. (linked above!)