Carrot Cake with Brown Butter Cream Cheese Frosting
INGREDIENTS
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Cake
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1 pound carrots, finely grated
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3 large eggs, room temperature
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2 c. sugar
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1 1/2 c. canola oil
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1/3 c. buttermilk
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1 1/2 tsp. vanilla extract
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2 c. all-purpose flour
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1 c. whole wheat flour
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1 tsp. baking soda
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2 tsp. baking powder
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1 tsp. salt
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1 tsp. ground cinnamon
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1 tsp. ground ginger
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1/8 tsp. ground cloves
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Frosting
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2 sticks of unsalted butter (room temperature)
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16 oz. cream cheese (room temperature)
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1 tsp. vanilla extract
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dash of sea salt
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3-4 c. powdered sugar
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Garnish
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1/4 c. shredded coconut, toasted
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