Carrot Sheet Cake with Brown Butter Frosting – Recipe!

Sheet cakes are a super simple way to put together a delightful dessert in no time and my Carrot Sheet Cake with Brown Butter Frosting is just that — a deliciously easy springtime treat that is so so tasty.

Carrot cake always reminds me of spring and the changing of the seasons.  It’s loaded with fresh ingredients that usually “pop” during this time of year and carrots, just happen to be one of them.  Freshly grated carrots with toasted pecans and raisins are added to a creamy batter, and when baked, comes out super moist with a delicate crumb.  But, as you can imagine, it’s the brown butter that sends this cake into a dessert lovers dream.

Browning butter is an easy exercise and in fact, you can do it while you put the cake batter together and allow it to cool on the stove top, when the cake is in the oven.  The rich buttery flavors make this frosting stand out as a favorite to swirl over this fantastic carrot cake for Easter or any other special gathering.

Ingredients

Cake

1/2 cup butter, room temperature

1 cup granulated sugar

1 cup brown sugar

1/2 cup grapeseed or other neutral oil

3 large eggs, room temperature

2 1/2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon freshly grated nutmeg

1 teaspoon salt

1/2 teaspoon ground ginger

3/4 cup buttermilk

2 1/2 cup grated carrots

1 cup toasted pecans, chopped

1 cup raisins

Brown Butter Frosting

8 tablespoons butter, room temperature

8 ounces cream cheese, room temperature

1/2 teaspoon cinnamon

1/8 teaspoon cardamom

1 teaspoon vanilla extract

pinch of salt

3 cups sifted powdered sugar

2 tablespoons cream

(Makes 12 Servings)

1. Preheat oven to 350 degrees.  Spray 13 x 9 inch pan with baking spray and line bottom with parchment.
2. In a stand mixer, cream together butter, sugars and oil for 3 minutes.  Add eggs one at a time, mixing in between.
3. Add flour, baking soda, cinnamon, nutmeg, salt and ginger.  Mix on low speed, while adding buttermilk.  Do not over mix.
4. Add carrots, pecans and raisins and mix for 30 seconds, just until incorporated.
5. Spoon into prepared pan and smooth out evenly on top.  Bake for 40 minutes, remove and let cool before inverting onto a board or cake plate.
6. To Make Frosting – add butter to a skillet and place over medium heat.  After 8 minutes butter should be melted and milk solids begin to brown.  Remove from heat and let cool in pan.
7. In a stand mixer or large bowl, cream together brown butter and cream cheese for 2 minutes.  Add cinnamon, cardamom, vanilla and salt, continue to mix.
8. Add sifted powdered sugar and mix for 1 minute.  Add cream and mix until smooth.
9. Spread frosting over cooled cake and swirl to edges.  Decorate with shaved carrots or sprinkles.  Serve immediately, or store in refrigerator to enjoy later.