Stella’s brown butter carrot cake with cream cheese frosting

Made this with my sister for her birthday. Had four people helping intermittently in the kitchen from 11am until cake time after an early dinner. It was not as technically difficult as I feared, but having lots of helpers was key to being able to comfortably do it in a day! We used 9-inch instead of 8-inch pans and didn’t need to level the layers, but otherwise followed the recipe from the Bravetart book exactly. As others here have noted, the frosting tastes more like vanilla custard than cream cheese. The candied carrot rosettes were fun and worth doing even after a long day. We formed them while the layers were cooling and refrigerated them until decoration time.

by bigkrehbface