Toasting pecans: To toast your pecans, spread them on a rimmed baking sheet and bake in a preheated oven at 350° for 5-10 minutes, checking and stirring every few minutes. Your pecans are done when they’re a deeper golden brown on the outside, a light tan color on the inside, and have a toasty, nutty aroma.
Room Temperature Brown Butter: To make the brown butter cream cheese frosting for this mini carrot cake, you’ll need brown butter that is softened, but not melted. To achieve this, I typically brown my butter, and then place it in a heatproof container in the fridge for about an hour. The butter should be cold, but still mostly soft. If it has gotten too solid, just let it sit at room temperature a bit before using it in your cream cheese frosting.
Nutrition
Serving: 1 slice | Calories: 614 kcal | Carbohydrates: 79 g | Protein: 5 g | Fat: 33 g | Saturated Fat: 16 g | Cholesterol: 93 mg | Sodium: 341 mg | Potassium: 208 mg | Fiber: 1 g | Sugar: 64 g | Calcium: 79 mg | Iron: 1 mg
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