Categories : All Recipes | Cakes and Cupcakes | Desserts | New Recipes  

Carrot Cake   Author: Brenda Winiarski Nutrition Information Yield: 24 servings Serving size: 1 slice Phe Per Serving: 31 mg Mg phe/ Gm food: .51 mg/gm Calories Per Serving: 238 kcal Phe Per Recipe: 736 mg Calories Per Recipe: 5713 kcal Protein Per Serving: .7 gm Prep time:  45 mins Cook time:  45 mins Total time:  1 hour 30 mins Print Carrot Cake is […]

All our recipes are free. Just log in or register for full access.


Tips for Carrot Cake:

Browned Butter Sour Cream Frosting
Nutrition Information
  • Yield: 3 cups
  • Serving size: 30 gm
  • Phe Per Serving: 8 mg
  • Mg phe/ Gm food: .24 mg/gm
  • Calories Per Serving: 150 kcal
  • Phe Per Recipe: 184 mg
  • Calories Per Recipe: 3607 kcal
  • Protein Per Serving: .15 gm
Prep time: 
Total time: 
This frosting has a slight tang to it and is a lovely substitute for cream cheese frosting. When you brown butter, you get a delicious slighty nutty flavor that is to die for. You can skip this step if you like – just use regular room temperature butter instead.
  • 2 sticks (1 cup) unsalted butter, at room temperature cut into tablespoons [96 mg]
  • ½ cup light brown sugar [4 mg]
  • 3 cups powdered sugar, sifted if lumpy
  • 30 gm (2 tablespoons) fresh squeezed orange juice [4 mg]
  • 60 gm (1/4 cup) sour cream, plus more if needed [80 mg]
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  1. Heat the butter in a large skillet over medium high heat until melted, about 2 minutes. Continue cooking, swirling the pan constantly until the butter is a golden brown color and has a nutty aroma. Remove from heat and transfer to a bowl and put in your fridge until it sets again (about 2 hours) or the freezer for ½ an hour. (Here is a video on how to brown butter)
  2. Remove the hardened browned butter from the fridge and let it get to room temperature. With the wire whisk attachment, beat the browned butter for one minute on medium-high. Add the brown sugar and whip until incorporated. Add the orange juice. Add the powdered sugar, ½ cup at a time, beating until incorporated. Add the sour cream, salt and vanilla. Whip for a few minutes until it is really fluffy. If the frosting gets too firm, you can add more orange juice, adding one tablespoon at a time.


Welcome to Cook for Love! We've recently revamped our website which we’re really excited to share with you. Unfortunately, we couldn't transfer your login details to the new site so everyone will have to RE-REGISTER the first time you sign in. Forgot your password? Click here.

Already re-registered? Log in

Not registered? Join us.