📖 Instructions

1. Prepare your pans and preheat: First things first, preheat your oven to 350°F (175°C). Next, grab two 9-inch round cake pans. Lightly grease them with butter or cooking spray, then dust with flour, tapping out any excess. For an extra non-stick guarantee, cut out two circles of parchment paper to fit the bottom of each pan and place them inside. Set these prepared pans aside.
2. Brown the butter: In a light-colored saucepan (this helps you see the color change!), melt 1 cup (226g) of unsalted butter over medium heat. Keep stirring occasionally as it melts. It will foam, then sizzle, and eventually, golden brown flecks will start to appear at the bottom. The smell will change from buttery to a rich, nutty aroma—like toasted hazelnuts. This usually takes about 5-8 minutes. As soon as you see those golden flecks and smell that nutty scent, immediately remove the pan from the heat and pour the browned butter into a separate heatproof bowl to stop it from cooking further. Let it cool for about 10-15 minutes until it's warm but not hot.
3. Toast the pecans (optional but recommended): Spread 1 cup of chopped pecans on a small baking sheet. Pop them into the preheated oven for 5-7 minutes, or until they're fragrant and lightly toasted. Keep a close eye on them because nuts can burn quickly! Once toasted, remove them from the oven and let them cool completely.
4. Combine dry ingredients: In a large mixing bowl, whisk together 2 cups (240g) of all-purpose flour, 2 teaspoons of baking soda, 1 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. Make sure everything is well combined; you don't want any pockets of unmixed spice or leavener!
5. Mix wet ingredients: In a separate, even larger bowl, or the bowl of a stand mixer fitted with the paddle attachment, combine 1 3/4 cups (350g) of granulated sugar and the cooled brown butter. Beat them together on medium speed for about 2 minutes until light and fluffy.
6. Add eggs and vanilla: Add 4 large eggs to the butter-sugar mixture, one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Stir in 1 teaspoon of pure vanilla extract. The mixture should look smooth and creamy.
7. Incorporate carrots and buttermilk: Gently fold in 3 cups (about 3 medium carrots, grated) of finely grated carrots and 1/2 cup (120ml) of buttermilk. Don't overmix here; just combine until evenly distributed. If you don't have buttermilk, you can make a quick substitute by adding 1/2 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes before adding.
8. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand with a spatula) until *just* combined. Be very careful not to overmix, as this can lead to a tough cake. A few lumps are okay.
9. Fold in extras: Gently fold in the toasted pecans and 1/2 cup (60g) of shredded coconut (if using). Again, mix just enough to distribute evenly.
10. Bake the cake layers: Divide the batter evenly between your two prepared cake pans. You can use a kitchen scale for precision if you want them perfectly level. Smooth the tops with an offset spatula. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
11. Cool the cakes: Once baked, let the cakes cool in their pans on a wire rack for 10-15 minutes. This allows them to firm up a bit. Then, carefully invert the cakes onto the wire rack, peel off the parchment paper (if used), and let them cool completely before frosting. This is super important; frosting warm cakes will result in a melty mess!
12. Make the cream cheese frosting: While the cakes cool, prepare your frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat 8 ounces (226g) of full-fat cream cheese (softened to cool room temperature) and 1/2 cup (113g) of unsalted butter (also cool room temperature, not soft) together on medium speed until smooth and creamy, about 2-3 minutes. Make sure there are no lumps of cream cheese.
13. Add powdered sugar and vanilla: Gradually add 4 cups (480g) of powdered sugar, one cup at a time, beating on low speed until combined after each addition. Once all the sugar is in, increase speed to medium-high and beat for another 2-3 minutes until the frosting is light, fluffy, and smooth. Stir in 1 teaspoon of vanilla extract and a pinch of salt. If the frosting is too thick, add a teaspoon of milk or cream at a time until desired consistency is reached. If it's too thin, add a bit more powdered sugar.
14. Assemble and frost: Once the cake layers are completely cool, place one layer on your serving plate or cake stand. Spread about 1/3 of the cream cheese frosting evenly over the top. Carefully place the second cake layer on top. Use the remaining frosting to cover the top and sides of the cake. For a rustic look, you can swirl the frosting with an offset spatula. If you're feeling fancy, pipe some decorative swirls on top. Garnish with a few toasted pecans or extra grated carrot, if desired.
15. Chill and serve: For best results and to allow the frosting to set, chill the cake in the refrigerator for at least 30 minutes before slicing and serving. This also makes for cleaner slices. Enjoy every last, decadent bite!