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How to Make Brown Butter Carrot Sheet Cake with Brown Butter-Cream Cheese Frosting - A Step-by-Step Guide

Have you ever tried a carrot cake with a twist? This Brown Butter Carrot Sheet Cake with Brown Butter-Cream Cheese Frosting is a delightful upgrade to the classic carrot cake recipe. The rich and nutty flavor of brown butter takes this cake to a whole new level, while the moist and tender crumb of the cake is a result of using pureed carrots and the perfect blend of spices.

The combination of brown butter and cream cheese in the frosting creates a wonderfully creamy and indulgent topp...

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Ingredients

  • 1 cup unsalted butter
  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup firmly packed dark brown sugar
  • 4 eggs, at room temperature
  • 1 ½ teaspoons vanilla extract
  • 3 cups shredded carrots
  • ½ cup chopped walnuts
  • ½ cup raisins
  • 6 tablespoons unsalted butter
  • 1 (8 ounce) package cream cheese, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Additional Time: 45 mins
  • Total Time: 1 hr 45 mins
  • Servings: 24
  • Yield: 1 sheet cake

  • Place butter in a light-colored saucepan over medium heat. Cook, swirling the pan constantly, until butter is bubbling, smells nutty, and browned bits begin to form on the bottom of the pan, 5 to 10 minutes. Immediately remove from heat and pour butter into a heat-safe bowl. Allow brown butter to cool to room temperature, about 15 minutes.
  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 12x16-inch pan and line with parchment paper.
  • Whisk together flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt in a bowl.
  • Beat cooled brown butter and brown sugar in a large bowl with an electric mixer on medium speed until well combined. Beat in eggs, one at a time, mixing well after each addition, until mixture is light and fluffy. Mix in vanilla. Pour in 1/2 of the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined.
  • Fold in shredded carrots, walnuts, and raisins. Pour batter into the prepared pan and smooth out the top with a spatula.
  • Bake in the preheated oven until cake is golden and a toothpick inserted into the center of it comes out clean, 23 to 27 minutes. Transfer onto a wire rack and cool completely, about 30 minutes.
  • While cake is cooling, repeat step 1 to brown butter for the frosting. Let cool to room temperature, about 15 minutes.
  • Beat cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth. Add in cooled brown butter and mix until thoroughly combined. Mix in powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Beat frosting at medium-high speed until completely smooth, 1 to 2 minutes.
  • Spread frosting over the cooled cake. Chill cake until ready to serve.

    • Nutrition

    298 cal.

    • Total Fat: 16g
    • Saturated Fat: 9g
    • Cholesterol: 69mg
    • Sodium: 225mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 1g
    • Total Sugars: 26g
    • Protein: 3g
    • Vitamin C: 1mg
    • Calcium: 41mg
    • Iron: 1mg
    • Potassium: 132mg

    Categories

    Sheet cake recipes
    Carrot cake recipes
    Brown butter recipes
    Cream cheese frosting recipes
    Dessert recipes