One of the best things I discovered in baking is the concept of brown butter. Known as beurre noisette, brown butter is made by carefully cooking butter to a dark amber point before it burns, resulting in a nutty rich flavour. The point between brown and burned happens in just a couple seconds, and I've definitely had my fair share of mishaps. Luckily about a year ago I discovered Hunter Browns' Butter cubes at my local grocer. They are these perfect little flavour packed cubes of beurre noisette, that can be used for everything from cooking to baking.

Hunter Browns is award-winning product, created by a local Vancouver mama named Lanna and named after her adorable son Hunter. Each cube of Hunter Browns is equal to one tablespoon; no measuring is needed. Simply drop in the number of tablespoons the recipe calls for and voila!

I decided to make my mom's carrot cake loaf. I absolutely LOVE it: its moist, decadent with the perfect amount of carrots. I subbed the usual cream cheese frosting with this brown butter alternative. It resulted in deeper flavoured cream cheese that matched perfectly to this addictive carrot cake. So if you're looking for a fantastic Easter loaf recipe, grab yourself a bag of Hunter Browns and give this recipe a try!

What You'll Need:

CAKE

* 3/4 cup canola or vegetable oil

* 1/4 cup molasses

* 1 1/2 cup granulated sugar

* 4 eggs

* 2 cups all purpose flour

* 2 tsp baking soda

* 2 tsp cinnamon

* 1 tsp salt

* 3 cups peeled, grated carrots

* 3/4 cup chopped walnuts or pecans

ICING

* 8 Hunter Browns' Butter Cubes, room temperature

* 250 grams  cream cheese, room temperature

* 2-2 1/2 cups icing sugar (or desired sweetness)

* 2 tsp vanilla


Instructions

CAKE: Beat first 4 ingredients together in large bowl until smoothly blended. Combine flour, baking soda, cinnamon and salt. Add to egg mixture, beating until smooth. Stir in carrots and nuts. Spread into greased 10" tube pan or 9x5" loaf pan & 4-6 lined muffin tins. Bake at 325F for 1 1/4 - 1 1/2 hours**, or until toothpick inserted in centre comes out clean. Cool 15 minutes in pan, then remove to rack and cool completely.

ICING: Beat cheese and brown butter until smooth. Gradually add icing sugar, beating constantly. Mix in vanilla. Spread on cooled loaf.

**baking times will vary. For muffins, please check after 16 minutes. For 9x5 pan, after 45 minutes, or until toothpick inserted in centre comes out clean.