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Brown Butter Carrot Sheet Cake with Brown Butter-Cream Cheese Frosting
Brown Butter Carrot Sheet Cake with Brown Butter-Cream Cheese Frosting
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
105 minutes
Feed the masses with a delectable carrot sheet cake elevated by the rich flavor of brown butter in both the cake and frosting.
Ingredients:
  • 1 cup unsalted butter
  • 1.75 cups all-purpose flour
  • 2 teaspoons baking soda
  • 0.5 teaspoon ground allspice
  • 0.5 teaspoon ground nutmeg
  • 1 cup firmly packed dark brown sugar
  • 4 eggs, at room temperature
  • 1.5 teaspoons vanilla extract
  • 3 cups shredded carrots
  • 0.5 cup chopped walnuts
  • 0.5 cup raisins
  • 6 tablespoons unsalted butter
  • 1 (8 ounce) package cream cheese, softened
  • 3 cups powdered sugar
Instructions:
  • In a light-colored saucepan, melt the butter over medium heat, swirling the pan constantly, until it becomes bubbly, nutty-smelling, and browned bits start to appear on the bottom, which should take 5 to 10 minutes. Remove from heat right away and pour the browned butter into a heat-safe bowl. Let it cool to room temperature, about 15 minutes.
  • Preheat the oven to 325°F (165°C) and prepare a 12x16-inch pan by greasing and lining it with parchment paper.
  • Combine flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt in a bowl and whisk until fully mixed.
  • Using an electric mixer, cream cooled brown butter and brown sugar until well combined. Beat in eggs one at a time until mixture is light and fluffy, then mix in vanilla. Incorporate half of the flour mixture until just combined, then add the rest and mix until just combined.
  • Gently mix in shredded carrots, walnuts, and raisins. Transfer the batter to the pan and level the surface with a spatula.
  • Once the oven is heated, bake the cake until golden and a toothpick inserted into the center comes out clean, which should take 23 to 27 minutes. Then, transfer the cake to a wire rack to cool completely, approximately 30 minutes.
  • After allowing the cake to cool, proceed with browning the butter for the frosting as previously instructed. Allow the browned butter to cool to room temperature, which should take around 15 minutes.
  • In a large bowl, use an electric mixer to whip the cream cheese until silky. Incorporate the cooled brown butter and blend well. Gradually add the powdered sugar, one cup at a time, mixing thoroughly. Stir in the vanilla and salt. Beat the frosting until velvety smooth for 1 to 2 minutes on medium-high speed.
  • Smooth the luscious frosting over the cooled cake and refrigerate until serving time.

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