Brown-Butter icing would be (and is) wonderful on carrot cake (or pumpkin cake or zucchini cake). Basically, brown some of the butter called for in a basic buttercream icing recipe. I use a small, heavy no-stick skillet to brown the butter. You have to SIT RIGHT THERE while this is browning as it can burn really quickly. Remove it from the burner when it just begins to brown, as it will continue browning off the burner. Let it cool before adding it to your icing ingredients. It makes for a light-tan-colored icing, but is beautiful with the carrot cake.

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