Carrot cake with brown butter and no clutter from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 263) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tinycheesecake on May 13, 2026

    Very moist; needed twenty extra minutes in my oven (common with Deb's loaf cake recipe.) Not too sweet but I would reduce the white sugar next time if using the (very good) frosting.

  • holly_6rdxil on April 05, 2026

    This cake is incredible! The cake was so moist. Browning the butter was extra effort but so worth it. It was perfect on a pretty tray for easter!

  • Jhein12 on March 31, 2026

    Made as written. Very good!

  • katherine_t0arco on March 22, 2026

    This is an incredible cake!

  • stephanie_frj4st on March 11, 2026

    Would have been better as a layer cake, icing to cake ratio was off, I need more!

  • gemini_n56abk on January 02, 2026

    Big hit with the extended family.

  • BayAreaKitchenDabbler on February 04, 2025

    This was moist and tasty first day and needed to be reheated the next day. I am not a cake or carrot cake expert, but I would say this is on the more cake-y side of the carrot cake spectrum. I'd make again and add more spices - more ginger, a scant 1/4 t cinnamon and a dash nutmeg. Or similar spices.

  • ghostndragon on January 05, 2025

    I've made this twice, and both times it turned out amazing. Once, I made it as-written for a baking potluck and it got pretty universal praise. The other time, I made it for home - in that case, I subbed a portion of the buttermilk and flour for sourdough discard. Since this book provides weight measurements for ingredients, the substitution was simple to make.

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