Brown Butter Tahini Cream Cheese Frosting

1. Begin by browning your butter for the frosting so that is done and has time to cool while the cake bakes.
2. In a small light color pot, cut up your butter and add to the pot. Place pot on medium-low heat.
   • 12 Tablespoons butter - 170 grams,  salted or unsalted is fine - your choice. I don't mind using a salted butter for a bit of extra saltiness
3. Allow the butter to melt entirely and as it continues to boil you will begin seeing white foam and bubbles appear. Continue stirring and swirling on medium heat until you begin seeing brown under the foam and you also smell a nutty scent. This should take 5-6 minutes. Don't allow to burn and overbrown. 
4. Remove from the heat and pour into a heat safe glass bowl and place in the fridge while you prepare the cake.
5. Take your cream cheese out now to fully soften if you plan to full assemble the same day.
6. **Go on to baking your cake **
7. Once your cake is baked and cooled, finish your frosting.
8. Remove your browned butter from the fridge, it should be solid but still soft. If it's not room temperature soft, allow to soften slightly. Add your browned butter, cream cheese and tahini to a mixer fitted with paddle attachment. Mix on medium-high speed until light and fluffy.
   • browned butter - softened from the fridge
   • 8 ounces cream cheese, softened to room temperature
   • 1/4 cup tahini - 60 grams
9. With the mixer on low speed, begin adding your powdered sugar in 1/2 at a time. Adjust for sweetness to your own likeness and thickness. I've been adding 3.5 cups total. Add a splash of vanilla and orange blossom water. 
   • 3.5-4 cups powdered sugar - 400-460 grams, I usually use 3.5 cups (400 grams)
   • 1/2 teaspoon vanilla extract
   • 1/2 teaspoon orange blossom water
   • pinch of salt if using unsalted butter
10. Use to frost cooled cake, store any leftover in the fridge.

Cake Instructions

1. Preheat oven to 350 degrees and prepare your 9x13 pan. I spray or brush lightly with a dab of butter then place a sheet of parchment inside. This is key if you want to remove it from the cake pan, if you want to keep it in the pan - you can skip the parchment and simply brush tahini on the bottom and sides. If using parchment, brush the parchment with tahini on both the sides and bottom. This gives the cake a nice nutty flavor. Set aside.
   • cooking spray
   • about 2 tablespoons tahini - just enough to coat the sides and bottom in a thin layer
2. In the bowl of a food processor or blender, add your weighed cut carrots, sugar, eggs, oil, tahini, vanilla, orange blossom water and orange zest. Blend until smooth.
   • 300 grams baby carrots (or peeled and cut carrots) - 10.5 ounces - approximately 2 cups of baby carrots
   • 1 3/4 cups sugar - 350 grams
   • 3 large eggs
   • 3/4 cup neutral oil - 155 grams, I use canola oil
   • 1/4 cup tahini - 60 grams
   • 2 teaspoons vanilla extra
   • 2 teaspoons orange blossom water
   • zest of 1 large orange
3. Pour your liquid mixture into a bowl and add your flour, baking powder, salt and spices. Whisk until just combined.
4. Pour your batter into your prepared pan and bake for 40-45 minutes until a toothpick inserted comes out clean.
5. Allow to cool before frosting.
6. **Return to step 7 of frosting **
7. Spread your frosting on the cake and top with chopped pistachios.
8. Enjoy! Keep any frosted cake in the refrigerator.