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brown butter carrot cake madeleines on serving plate

Brown Butter Carrot Cake Madeleines

Amber Dawn | The Host Notes
These Madeleines are French-inspired, mini shell-shaped cakes with all the characteristics of classic American carrot cake. They're moist and tender with crispy edges and only bake for 10-12 minutes. Perfect for Easter brunch or afternoon tea, these are sure to be a hit at your next gathering.
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Prep Time 1 hour 30 minutes
Cook Time 12 minutes
Batter Resting Time 1 hour
Course Dessert
Cuisine American, French, French-American
Servings 24 Madeleines
Calories 108 kcal

Equipment

  • Skillet or sauce pan
  • Measuring cups and spoons
  • Wooden spoon or rubber spatula
  • Box grater or microplane
  • Chef's knife
  • Cutting board or butcher block
  • Small mixing bowl
  • Whisk
  • Large mixing bowl
  • Spoon
  • Madeleine baking pan
  • Sieve for dusting powdered sugar

Ingredients
  

  • 4 ounces Unsalted butter plus more for pan prep
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Ginger
  • 1/2 teaspoon Cardamom
  • 1/4 teaspoon Nutmeg
  • 1 cup All purpose flour plus more for pan prep
  • 1 1/2 teaspoons Baking powder
  • 1/4 teaspoon Kosher salt
  • 3 large Eggs at room temperature
  • 1/2 cup Granulated sugar
  • 1/4 cup Molasses or dark brown sugar
  • 2 teaspoons Vanilla extract
  • 1 cup Carrots finely grated
  • 1/2 cup Pecans unsalted, toasted
  • 1/8 cup Powdered sugar (confectioner's sugar)
  • Cooking spray optional, for pan prep

Instructions
 

  • Melt 4 ounces of unsalted butter on low-medium heat in a skillet or sauce pan until light brown in color, about 5 minutes.
  • Add 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon cardamom, and 1/4 teaspoon nutmeg to the melted brown butter and stir to combine. Allow the spices to cook into the butter for 1-2 minutes, remove from the heat and set aside to cool.
  • Finely grate 1-2 large carrots, about 1 cup. Set aside.
  • Chop the pecans, about 1/2 cup. Set aside.
  • In a small mixing bowl, add 1 cup all purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Use a whisk to combine. Set aside.
  • When the butter and spice mixture has cooled, add to a large mixing bowl and whisk the eggs into the butter, one at a time. Add 1/2 cup sugar, 1/4 cup molasses, and 2 teaspoons vanilla and whisk together until combined.
  • Slowly add the dry mixture to the wet, stirring just enough to combine. A few lumps are fine, just make sure there aren't any flour clumps.
  • Gently fold the finely grated carrots and chopped pecans, folding them in until just combined.
  • Cover the completed batter with plastic wrap and put in the fridge to rest for 1 hour or overnight.
  • When ready to bake, pre-heat the oven to 350*F and prepare the madeleine pan with cooking spray or a thin coat of butter and a dusting of flour.
  • Spoon 2 teaspoons of the batter into each madeleine mold and press gently with the back of the spoon to fully cover the bottom. This ensures a fully shaped cake when baked, scalloped edges and all.
  • Bake for 10-12 minutes or until fully set in the center (the toothpick test works well here!).
  • Allow the madeleines to cool in the pan as it forms its signature crisp edges. Dust with powdered sugar and serve with your favorite coffee or tea. Enjoy!

Notes

TIPS FOR SUCCESS
  • Don't skip the batter chilling step! This helps the flavors meld and gives the madeleine its signature shape.
  • The less you stir the batter, the better the texture of the bake will be.
  • Try pairing with the Brown Butter Cream Cheese Frosting featured in my favorite Pumpkin Bread post.
HOSTING NOTES
  • Serve as part of your next brunch spread, a light dessert, or afternoon tea.
  • These are lovely presented on a pedestal cake stand or oval platter, in a round so the signature scallops are visible.
  • Try serving with a pot of earl grey tea, chai, or a French press of very good, dark roast coffee. 
  • The batter can be made up to two days in advance and kept, tightly covered in the fridge.
VARIATIONS
  • Add raisins or dried currants for additional sweetness and texture contrast.
  • Try swapping your favorite warming spices, or use what you have.
  • If you are without a madeleine pan, turn this scrumptious batter into muffins or a simple butter loaf cake.
STORAGE & FREEZING
  • Once baked, madeleines will last up to three days in an airtight container or up to eight weeks in the freezer.
FAQ
  • Can I make these ahead of time?
  • Yes! The batter can be made up to two days prior to baking. Bake the day before your gathering, no problem.
  • Why did my madeleines turn out dry?
  • If your madeleines are a bit dry, it’s possible they baked just a smidge too long. For best results, bake at 350℉ and check them at 10 minutes. They need only bake until the centers are just set.
  • Can I substitute zucchini in place of carrots?
  • Yes, and this is a great substitution. Be sure to grate the zucchini and right out the moisture using a clean tea towel or paper towel to remove as much water as possible prior to adding to the madeleine batter. This will help the cakes keep their signature texture.
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Nutrition

Serving: 1MadeleineCalories: 108kcalCarbohydrates: 12gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 33mgSodium: 65mgPotassium: 94mgFiber: 1gSugar: 8gVitamin A: 1044IUVitamin C: 0.4mgCalcium: 32mgIron: 1mg
Keyword Easter, Hostable, Individual Servings, Quick, Spring
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