Preheat the oven to 170°C (340°F). Prepare an 8 or 9-inch cake pan by greasing it and lining with parchment paper.
2
In a pan over medium heat, melt the butter while stirring occasionally. Once it turns amber in color, remove from heat. Pour 1 cup of the browned butter into a mixing bowl and reserve the remaining half cup for the frosting. Allow it to cool.
3
Once cooled, whisk in the sugar and oil. Add the eggs and vanilla extract, then fold in the yogurt and mix well.
4
Sift in the flour, baking powder, baking soda, salt, cinnamon powder, and ginger powder. Mix until combined.
5
Add the grated carrots, crushed pineapple, raisins, and walnuts. Mix until well combined.
6
Divide the batter equally among the prepared pans.
7
Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Cool the cake completely.
8
Prepare the frosting: Beat the cream cheese until softened, then add the cooled brown butter. Beat until creamy. Add the powdered sugar, whipping cream, and vanilla extract. Beat until thick and creamy.
9
Cut each cake layer in half horizontally to create 4 layers total. Place one layer cut-side up on a serving platter and spread with frosting. Stack the remaining layers with frosting between each. Cover the entire cake with the remaining frosting and decorate the sides with coarsely chopped walnuts.
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