Step 1

Preheat oven to 350 degrees.

Step 2

Sift together flour, cinnamon, nutmeg, cloves, allspice and baking soda and set aside.

Step 3

Next line the bottoms of 3 9” inch round cake pans with parchment paper and lightly grease.

Step 4

In the bowl of your stand mixer, beat sugar, oil and vanilla together at medium speed. Next add eggs, one at a time, blending after each incorporation.

Step 5

Next slow down the mixer to lowest speed and add flour mixture in increments.

Step 6

Fold in carrots, crushed pineapple if desired and walnuts if desired.

Step 7

Evenly pour batter into cake pans.

Step 8

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Step 9

Cool cake layers in pans for 10 minutes then flip cakes onto cooling racks to cool completely.

Step 10

In a small saucepan, add butter and melt over medium heat. Once the butter has fully melted, a white foam will begin to appear over the top of the butter.

Step 11

Watch carefully as the butter’s color changes to brown and the smell of the butter becomes somewhat nutty.

Step 12

As soon as the butter is an amber brown color, remove from heat and cool in the refrigerator until it the butter has become solid again (can take about an hour or so).

Step 13

Add cooled brown butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.

Step 14

Next slow down mixer and carefully add in confectioner’s sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.

Step 15

Add salt and vanilla extract and continue whipping until it is smooth.

Step 16

Spread frosting between layers and around cake and serve.