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Carrot Sheet Cake with Browned Butter Cream Cheese Frosting

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 pieces
Calories 450
A moist and flavorful carrot cake topped with rich browned butter cream cheese frosting, perfect for any celebration.

Ingredients

Cake Batter

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup light or dark brown sugar (firmly packed)
  • 2 teaspoons ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 3 large eggs (at room temperature)
  • 0.5 cup unsalted butter (melted and slightly cooled)
  • 0.5 cup neutral cooking oil (like canola or vegetable oil)
  • 0.33 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups finely shredded peeled carrots
  • 0.5 cup chopped pecans or walnuts (optional but classic)

Optional toppings

  • 0.5 cup raisins or shredded coconut (each 1/2 cup)

Frosting

  • 0.5 cup unsalted butter (for frosting)
  • 8 ounces cream cheese (softened)
  • 3 cups confectioners’ sugar (about 3 to 3.5 cups)
  • 1 teaspoon vanilla extract
  • pinch pinch salt

Instructions 

  • Preheat oven to 350°F (175°C). Grease and line a baking sheet.
  • Mix dry ingredients, then add eggs, melted butter, oil, buttermilk, vanilla, and shredded carrots. Pour batter into the prepared sheet and bake for 30 minutes.
  • Allow cake to cool completely. Prepare browned butter cream cheese frosting by beating butter and cream cheese, then gradually adding confectioners’ sugar, vanilla, and salt.
  • Spread frosting over cooled cake. Decorate with chopped nuts and optional toppings if desired.

Notes

For best results, use fresh ingredients and ensure the cake is completely cooled before frosting.
Calories: 450kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: cake, carrot