This Sri Lankan butter cake is soft, buttery, lightly golden, and beautifully moist, with a fine vanilla-scented crumb that slices into neat little tea-time squares.
It is made with simple ingredients — butter, sugar, eggs, flour, milk, and vanilla — but the real magic is in the method: proper creaming, room-temperature eggs, gentle folding, and pulling the cake from the oven before it bakes into sadness.
Why Make This
- Whole grain options
- Change it up
- Make it dairy free/vegan
Best Carrot Cake
What you dont need for Carrot Cake
Here’s what you need for this Carrot Cake. The “secret ingredients” in this are:
Crushed pineapple (canned) – this adds to the moistness of the crumb, as well as sweetness and flavour. We’re going to use all of the pineapple and some of the juice; and
Coconut and walnuts (or pecans) – they add a subtle soft crunch which provides great textural contrast in this cake that has a very soft crumb.
What you need for Carrot Cake
Here’s what you need for this Carrot Cake. The “secret ingredients” in this are:
Crushed pineapple (canned) – this adds to the moistness of the crumb, as well as sweetness and flavour. We’re going to use all of the pineapple and some of the juice; and
Coconut and walnuts (or pecans) – they add a subtle soft crunch which provides great textural contrast in this cake that has a very soft crumb.
Watch how to make it
A step by step
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- yella
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Best Carrot Cake Recipe
A deeply spiced, exceptionally moist carrot cake made with brown butter, orange zest, toasted pecans, tangy cream cheese frosting and a crisp salted pecan filling.
Ingredients:
- Toasted pecans
- Brown butter carrot cake
- Salted pecan crunch
- Orange and vanilla syrup
- Cream cheese frosting
- To finish
Instructions:
Brown the butter
Place approximately 110 g unsalted butter in a light-coloured saucepan over medium heat.
Cook, stirring or swirling regularly, until the butter foams and the milk solids turn golden brown and smell nutty.
Immediately pour the browned butter into a heatproof bowl to stop it cooking.
Weigh out 80 g and allow it to cool until just warm but still liquid.
Toast the pecans
Preheat the oven to 150°C conventional, 130°C fan or gas mark 2.
Spread the pecans over a baking tray and toast for 7–9 minutes, stirring halfway through, until fragrant.
Cool completely, then divide into 140 g for the cake, 80 g for the pecan crunch and 80 g for decoration.
Prepare the cake tins
Increase the oven temperature to 180°C conventional, 160°C fan or gas mark 4.
Grease three 23 cm round cake tins, line the bases with baking parchment and lightly grease the parchment.
Make the carrot cake batter
In a large bowl, whisk together the dark brown sugar, granulated sugar, browned butter, vegetable oil, eggs, apple sauce, vanilla and orange zest until smooth.
In a separate bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, cinnamon, ginger, nutmeg, cloves and cardamom.
Pour the wet ingredients into the dry ingredients and fold gently until almost combined.
Add the grated carrots and 140 g toasted pecans. Fold only until evenly distributed. Do not overmix.
Bake the cake layers
Divide the batter evenly between the prepared tins.
Bake for 20–25 minutes, until the tops spring back lightly and a skewer inserted into the centre comes out clean or with a few moist crumbs.
Cool the cakes in the tins for 20 minutes.
Run a thin knife around the edges, turn the cakes out, remove the parchment and cool completely on a wire rack.
Make the salted pecan crunch
Reduce the oven temperature to 170°C conventional, 150°C fan or gas mark 3.
Mix together 80 g finely chopped toasted pecans, 30 g dark brown sugar, 20 g melted butter, 1/2 teaspoon cinnamon and 1/8 teaspoon salt.
Spread the mixture in a thin layer over a parchment-lined baking tray.
Bake for 8–10 minutes, stirring once, until fragrant and lightly caramelised.
Cool completely, then break into small crisp crumbs.
Make the orange and vanilla syrup
Place the water, sugar and orange peel in a small saucepan.
Bring to a gentle simmer and cook for 2–3 minutes, until the sugar has dissolved.
Remove from the heat, stir in the vanilla and allow the syrup to cool completely.
Remove and discard the orange peel.
Make the cream cheese frosting
Beat the softened butter for 1–2 minutes until smooth and creamy.
Gradually add the icing sugar and beat until pale and fluffy.
Add the vanilla, orange zest, lemon juice and salt, then beat briefly until combined.
Add the cream cheese and mix on low speed only until smooth. Avoid overbeating, as this can make the frosting loose.
Taste and add another small pinch of salt if needed. Refrigerate for 20–30 minutes if the frosting is too soft.
Assemble the cake
Level the cooled cake layers with a serrated knife only if necessary.
Place the first cake layer on a serving plate and brush it lightly with 1–2 teaspoons of orange syrup.
Spread over approximately 180–220 g frosting and sprinkle with half of the salted pecan crunch, leaving a 1 cm border.
Add the second cake layer and repeat with syrup, frosting and the remaining pecan crunch.
Add the final cake layer and cover the top and sides with the remaining frosting.
Decorate with the remaining toasted pecans, optional orange zest and a very small pinch of flaky sea salt.
Chill and serve
Cover the assembled cake and refrigerate overnight to allow the flavours to develop.
Remove the cake from the refrigerator 90–120 minutes before serving so it is cool but not refrigerator-cold.
Nutrition Facts (per marshmallow)
Nutrition Facts
Servings Per Recipe: 36
Calories: 61
| % Daily Value * | |
|---|---|
| Total Carbohydrate: 15g | 5% |
| Dietary Fiber: 0g | 0% |
| Total Sugars: 14g | |
| Protein: 1g | 2% |
| Total Fat: 0g | 0% |
| Saturated Fat: 0g | 0% |
| Cholesterol: 0mg | 0% |
| Sodium: 17mg | 1% |
| Calcium: 1mg | 0% |
| Iron: 0mg | 0% |
| Potassium: 1mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Values are estimates and may vary according to the ingredients used and the amount of coating retained.
FAQs
Can I make Sri Lankan butter cake ahead of time?
Yes. Sri Lankan butter cake can be made a day ahead. Once completely cool, wrap it well and store it in an airtight container at room temperature.
Why is my butter cake dry?
Butter cake can become dry if it is overbaked, if too much flour is used, or if the butter and sugar are not creamed well enough before adding the eggs.
