Brown-butter, Carrots, Yum!

Ingredients

6 ounces unsalted butter, melted and browned to just over 1/2 cup of butter
2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup buttermilk
1 1/4 cup finely grated carrots

Instructions

Place a rack in the center of the oven and preheat to 350 degrees F.

Grease and flour a 9×5-inch loaf pan and set aside.

Brown butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning. Set aside to cool.

In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg.

In a medium bowl, whisk together eggs, vanilla extract, and buttermilk. Stir in the grated carrots. When butter has cooled, whisk in the browned butter.

Add the wet ingredients, all at once to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Fold together ingredients, but try not to over stir.

Spoon batter into prepared pan.

Bake for 45 to 50 minutes, or until a skewer inserted into the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.

Notes

We made our own simple frosting with powered sugar and cinamon bitters.

This recipe is very rich. Perhaps look for ways to remove some butter and sub with an egg or water.