Carrot Cake

  • 2 cups all-purpose flour
  • 2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ginger (ground spice)
  • 1/2 teaspoon nutmeg
  • 1 teaspoon kosher salt
  • 1 cup oil (vegetable or grapeseed)
  • 4 eggs (room temperature)
  • 1/2 can Eagle Brand® sweetened condensed milk (7 oz)
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 1/2 cups freshly grated carrots
  • 1 cup chopped walnuts (optional)

Browned Butter Frosting

  • 2 cups unsalted butter (room temperature)
  • 4 1/2 -5 cups sifted confectioners’ sugar (may add up to 6 cups depending on desired sweetness)
  • 1/2 can (7oz) Eagle Brand® Sweetened Condensed Milk


  • For the Cake :
  • Preheat the oven to 350°F degrees. Line 3 6†cake pans or 2 8†cake pans with parchment rounds, spray with oil and lightly dust with flour. Set aside
  • Using a Food processor- grate carrots. Set aside.
  • In a medium bowl- combine all-purpose flour, baking soda, baking powder, spices, salt and whisk to combine. Set aside
  • In a stand mixer fitted with a paddle attachment- combine oil, granulated sugar, light brown sugar and mix until combined.
  • Add eggs one at a time, mixing until each egg is incorporated before adding the next egg. Add sweetened condensed milk and mix on medium speed for 30 seconds or until combined. 6) Add dry ingredients to wet ingredients and mix on medium for 30 seconds- careful to not overmix the batter. Stop the mixer when a few ribbons of flour are visible and finish by folding the carrots and walnuts into the batter with a spatula.
  • Evenly distribute the cake batter into each prepared cake pan and bake for 25- 35 minutes for 6†cake or 30-40 min for 8†cake. Check cakes by inserting a toothpick in the center. If it comes out clean or with a few crumbs- cakes are done!
  • Place on a cooling rack for 10 minutes in the pan before turning the cake pan upside down to release the cake to completely cool.
  • Prepare the buttercream
  • Brown Butter Frosting:
  • In a medium saucepan, melt butter on medium-high heat and bring to a boil. Butter will begin to bubble then start to foam on the top. Once the foam is gone and milk solids begin to separate, watch the butter carefully as brown speckles begin to appear at the bottom of the pan. Test by whisking or using a spatula to move the melted butter and view the bottom of the pan. This can take 5-8 minutes until the butter starts to brown, after the butter has begun to foam. It will also begin to smell a little like caramel- that means it’s done!
  • Pour browned butter into a bowl and allow to cool on the counter for 30 minutes. Place in the refrigerator for 2-3 hours or overnight to solidify.
  • Take brown butter out of the refrigerator and bring back to room temperature or until softened enough to whip.
  • In a mixer fitted with a paddle attachment, add browned butter and whip on medium speed for 5 minutes until light and fluffy.
  • Add confectioners’ sugar 1 cup at a time and mix until combined. Add the remaining can of Eagle Brand Sweetened condensed milk, vanilla and salt and beat on medium for 2-3 minutes. Frosting should be spreadable.
  • Buttercream Tips:
  • Start with the minimum amount of confectioners’ sugar (4 1â”2 cups) that is recommended and add the sweetened condensed milk before adding more confectioners’ sugar. If the frosting isn’t sweet enough to your taste, add more confectioners’ sugar 1â”2 cup at a time.
  • *Frosting should be spreadable. If adding more confectioners’ sugar, it may thicken the frosting. If this happens, add 1-3 teaspoon of water to thin the frosting slightly.
  • Recipe by our friend Candice from Eat More Cake