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Tender Carrot Sheet Cake Recipe Easy Brown Butter Cream Cheese Frosting

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A moist and tender carrot sheet cake with warm spices and a rich, nutty brown butter cream cheese frosting. Perfect for quick, easy, and crowd-pleasing desserts.

Ingredients

Scale
  • 2 cups (250 grams) all-purpose flour
  • 1 ½ cups (300 grams) granulated sugar
  • ¾ cup (180 ml) vegetable oil
  • 3 large eggs, room temperature
  • 2 ½ cups finely grated carrots
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup (115 grams) unsalted butter (for browning)
  • 8 ounces (225 grams) cream cheese, softened
  • 3 cups (360 grams) powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and line it with parchment paper.
  2. Brown the butter for the frosting: In a small saucepan over medium heat, melt the unsalted butter. Cook, swirling occasionally, until it foams and turns golden brown with a nutty aroma, about 5 minutes. Pour into a heat-safe bowl and let cool.
  3. Prepare the cake batter: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. In another bowl, whisk the granulated sugar, vegetable oil, and eggs until smooth and glossy, about 2 minutes. Stir in the vanilla extract.
  5. Gradually fold the dry ingredients into the wet mixture gently to avoid overmixing.
  6. Fold in the finely grated carrots until evenly incorporated.
  7. Transfer the batter to the prepared pan and spread evenly with a spatula.
  8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cake should spring back lightly when pressed.
  9. Cool the cake in the pan on a wire rack for at least 20 minutes.
  10. Make the frosting: Beat the softened cream cheese until smooth. Slowly add the cooled brown butter and mix until combined.
  11. Gradually add the powdered sugar, beating on low speed to avoid sugar clouds, then increase speed until fluffy.
  12. Add vanilla extract and a pinch of salt, mix again, and adjust sweetness if needed.
  13. Spread the frosting evenly over the cooled cake.
  14. Slice into squares and serve.

Notes

Use a light-colored pan when browning butter to monitor color and avoid burning. Chill frosting for 10-15 minutes if too runny. Avoid overmixing batter after adding flour to keep cake tender. Fresh, firm carrots yield best texture. For gluten-free, substitute flour with a 1-to-1 gluten-free blend. For dairy-free, use plant-based cream cheese and butter alternatives.

Nutrition

Keywords: carrot cake, sheet cake, brown butter frosting, cream cheese frosting, easy dessert, quick cake, moist carrot cake

Find it online: https://fizzlefork.com/tender-carrot-sheet-cake-recipe-easy-brown-butter-cream-cheese-frosting/