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Carrot Sheet Cake with Browned Butter Frosting

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Tablespoon Kitchens
Updated Jun 30, 2017
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The made-from-scratch carrot cake is a winner all on its own, but top it with the nutty browned butter-cream cheese frosting, and things really go next level. (We had you at “browned butter,” didn’t we?)

Carrot Sheet Cake with Browned Butter Frosting

  • Prep Time 40 min
  • Total 2 hr 20 min
  • Servings 24
  • Ingredients 14
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Ingredients

Cake

  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs, slightly beaten
  • 1 1/4 cups packed brown sugar
  • 3/4 cup vegetable oil
  • 1 1/2 cups shredded peeled carrots (3 medium)
  • 1/2 cup chopped walnuts

Frosting

  • 1/3 cup butter
  • 12 oz (1 1/2 packages) cream cheese, softened
  • 1 teaspoon vanilla
  • 2 1/2 cups powdered sugar

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. In small bowl, mix flour, cinnamon, baking powder, baking soda and salt; set aside.
  • Step 
    2
    In large bowl, beat eggs, brown sugar and oil with whisk until well blended. Beat in flour mixture until batter is smooth. Stir in carrots and walnuts. Spread batter evenly in pan. Tap pan on counter 2 or 3 times to eliminate air bubbles from batter.
  • Step 
    3
    Bake cake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • Step 
    4
    In 1-quart saucepan, heat butter over medium heat 5 to 8 minutes, stirring frequently, until light golden brown. Watch carefully because butter can brown and then burn quickly. Remove from heat. Pour into large bowl; cool 15 minutes.
  • Step 
    5
    Beat cream cheese into browned butter with electric mixer on medium speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar, 1 cup at a time, until frosting is smooth and creamy, scraping side of bowl occasionally. Spread on top of cake. To serve, cut into 6 rows by 4 rows. Store loosely covered in refrigerator.

Nutrition

290 Calories
17g Total Fat
3g Protein
32g Total Carbohydrate
24g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
150
Total Fat
17g
25%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
190mg
8%
Potassium
85mg
2%
Total Carbohydrate
32g
11%
Dietary Fiber
0g
0%
Sugars
24g
Protein
3g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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