Don’t let the lame photo fool you. I forgot to take a picture until the best of it was packed up. We both ate a thin slice moaning with pleasure and the rest went to Olivia while her parents were away. I made some amazing carrot loaves in my time, but this takes the cake. This truly is the best carrot loaf… ever. Butter makes everything taste better. Browning it may seem superfluous, but it will deepen the flavor and elevate your baking to an entirely different sphere. Once you master it, browning butter is easy. In the meantime have some extra butter on hand, in case your first attempt burns. So don’t walk away and don’t stop stirring…
There is a loss of moisture as some of the liquid evaporates during the cooking process. So to replace butter with browned butter in a recipe, make sure the browned butter is the same amount as the recipe calls for.
This is an uncomplicated recipe. Aside from browning the butter, which literally takes only minutes, all you do is whisk and fold.
Brown Butter Carrot Loaf
1/2 cup browned butter
2 1/4 cups flour
3/4 cup sugar
1 tsp baking soda
1/2 tsp salt
3/4 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp grated nutmeg
3 eggs
1 tsp pure vanilla extract
1/2 cup full fat buttermilk
1 1/2 cup finely grated carrots
FROSTING
3 Tbsp unsalted soft butter
1 1/2 cups icing sugar
pinch of salt
2 – 3 Tbsp whipping cream
• Preheat the oven to 350F.
• Butter and fully line a 9×5-inch loaf pan.
• Measure and set out all the ingredients.
• Grate the carrots. I prefer to use the food processor over a mandolin.
• Next make the browned butter.
• Place a saucepan on medium heat.
• Add the butter.
• The butter will foam and crackle as it melts.
• After the crackling the butter will start to brown. Stay with it and swirl the pan a few times.
• When it starts to smell nutty remove pan from heat.
• Pour the hot butter into a small heatproof bowl and set it aside to cool.
• In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg.
• Stir in the grated carrots.
• In a medium bowl, whisk together the eggs, vanilla extract, and the buttermilk.
• Last add and whisk in the cool, browned butter.
• Combine the wet ingredients with the dry, gently folding. Do not beat or stir vigorously, but make sure no flour pockets remain.
• Transfer the batter to the prepared pan and bake for 45 to 50 minutes.
• Test for doneness inserting a sharp knife in the middle. If it comes out clean, the loaf is done.
• Remove loaf from the oven and place it on a wire rack to cool.
• When the pan is safe to handle, remove loaf from the pan and place it on the wire rack to cool completely.
• To make the frosting, place ingredients in a beating bowl and beat until fluffy.
• Spread the frosting over the completely cooled loaf.
