Step 1

First, make the carrot cake by prepping your oven and cake pan. Position a rack in the center of the oven and preheat the oven to 350°F. Generously spray an 8-inch square pan with cooking spray and line the bottom with parchment paper. Spray the parchment, too.

Step 2

Brown the butter. In a light-colored saucepan, melt the butter over medium-low heat, swirling the pan occasionally, until it starts to foam. Use a heatproof rubber spatula to scrape the bottom and sides of the pan occasionally to prevent the milk solids in the butter from burning. Cook for 5 minutes, or until the butter smells nutty and is amber with dark flecks at the bottom of the pan. Remove from the heat and immediately pour the brown butter into a liquid measuring cup. Set it on a wire rack to cool while you prep the other ingredients.

Step 3

Mix the dry ingredients. In a medium bowl, whisk together the flour, cinnamon, ginger, baking powder, salt, baking soda, cloves, and nutmeg.

Step 4

Whisk the sugars, eggs, and vanilla, then add the brown butter. In the bowl of a stand mixer fitted with the whisk attachment, combine the sugars, eggs, and vanilla. Whisk on low until just combined, then increase to medium-high and whisk for 5 minutes, or until fluffy and thick.Reduce the mixer to low and slowly pour in the browned butter, aiming for the sides of the bowl as opposed to the whisk. Continue whisking on low until combined, about 1 minute.

Step 5

Mix in the dry ingredients, carrots, and pecans by hand. Use a rubber spatula to scrape down the bottom and sides of the bowl. Sprinkle the dry ingredients over the wet ingredients all at once, then mix with the rubber spatula until just combined. Add the carrots and pecans and mix until just combined.

Step 6

Assemble the cake. Pour the batter into the prepared pan and use an offset spatula to smooth its top if necessary.

Step 7

Bake the cake. Bake for 38 to 40 minutes. When done, the top of the cake should bounce back when gently pressed and a skewer inserted into the center of the cake should come out with a few crumbs attached. Cool completely in the pan on a wire rack before frosting.

Step 8

When the cake is cool, make the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, combine the confectioners’ sugar, cream cheese, butter, vanilla, and salt for the frosting. Beat on medium-low until just combined, about 1 minute. Scrape down the bottom and sides of the bowl, then beat on medium-high until the frosting is creamy and smooth, 2 to 3 minutes.

Step 9

Frost and decorate the carrot cake. Use an offset spatula to cover the top of the cake with the frosting completely. Garnish with any decorations.

Step 10

Serve and store. Serve at room temperature. The cake will keep in an airtight container for 1 day. After that, transfer to the refrigerator and refrigerate for up to 2 more days.