Carrot Cake With Pineapple Recipe

Step 1

(It's best to do this the day before you bake) Place butter into a medium-sized saucepan over medium-high heat and bring to a simmer.

Step 2

Whisk constantly (butter will foam up) and cook until the butter is a deep golden color

Step 3

Pour the browned butter (do not strain) into a heat-proof container and let cool at room temperature overnight (or you can put it in the fridge to help speed up the process but stir every 20 minutes to prevent it from getting too hard. The butter needs to be soft but not melted.

Step 4

IMPORTANT: Make sure all your ingredients are at room temp and you're using a scale to measure. Substituting ingredients may cause this recipe to fail. (see notes at the bottom of the recipe)

Step 5

Sift together flour, sugar, salt, baking soda and all the spices.

Step 6

Mix together oil, melted butter, eggs and vanilla and blend into dry ingredients.

Step 7

Add remaining ingredients and fold until combined.

Step 8

Pour into three 8" cake pans that have been coated in cake goop (pan release). The layers will bake to about 1 ½" tall.

Step 9

Bake at 350º F about 30 minutes. Test for doneness in multiple areas near the center with a tooth pick. If the tooth pick comes up dry with a few crumbs stuck to it, the cake is done. Let cakes cool in the pan for 15 minutes before turning out onto a cooling rack to cool the rest of the way. Cover with plastic wrap and chill before frosting.

Step 10

Cream the browned butter with the whisk attachment until smooth

Step 11

Add in your softened cream cheese and whip together until smooth and no lumps are present

Step 12

Slowly add in powdered sugar one cup at a time while mixing on medium until smooth

Step 13

Add in your vanilla and orange extract and salt and mix until smooth.