browned butter ginger carrot loaf

Ingredients

5 tablespoons (70 grams) unsalted butter

2/3 cup (133 grams) brown sugar

3 large eggs

2 tablespoons fresh ginger

1 cup (250 grams) unsweetened applesauce

2 teaspoons vanilla

3 cups (300 grams) finely shredded carrots

1/2 teaspoon fine salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon baking soda

2 teaspoons baking powder

1 1/3 cup (160 grams) all-purpose flour

1 1/3 cup (150 grams) whole wheat flour [or substitute with all-purpose flour by volume]

Instructions

1. Preheat the oven to 350°F. Thoroughly grease loaf pan.

2. Brown your butter:

   • Add butter to a small saucepan and heat at medium low, stirring occasionally.

   • As the butter melts, you will see milk solids float to the top (it will look foamy).

   • Remove butter from heat when foam begins to dissipate and you see amber brown solids in the bottom of the pot.

3. Pour browned butter into a large mixing bowl and allow to cool completely.

4. Add brown sugar to mixing bowl, and beat butter and brown sugar together.

5. Add eggs and beat for about one minute, until the mix is airy and fluffy.

6. Stir in fresh ginger, applesauce, vanilla, and carrots.

7. In a small bowl, mix salt, ground ginger, cinnamon, cardamom, baking soda, and flours.

8. Stir the dry ingredients into the wet ingredients and mix until just combined.

9. Pour into prepared loaf pan and bake for about 65 minutes, until top is browned and a toothpick inserted into center emerges clean.

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About this recipe

Browned butter. Ginger. Carrot. My mouth is watering just thinking about it.

This beautiful loaf is a half step away from carrot cake, which means it is ready to hit the spot no matter what time of day. Breakfast? With a cup of tea, please. Afternoon snack? I thought you’d never ask. Midnight cravings? I’ve got you covered.