Carrot Sheet Cake with Brown Butter Cream Cheese Frosting

I’ve taken a little hiatus from blogging,  but I’m coming back. I’ve been wanting to make carrot cake and found this easy recipe for a sheet cake with brown butter cream cheese frosting. You’ll never want carrot cake with plain cream cheese frosting after you’ve tried this recipe.

I made this recipe around Easter and it was so delicious. I’ll definitely be making it again!

1 3/4 cup flour

2 tsp baking soda

1/2 tsp baking powder

1 1/2 tsp cinnamon

1/2 tsp ground allspice

1/2 tsp nutmeg

1/2 tsp salt

1 cup dark brown sugar, packed

4 eggs, room temperature

3/4 cup vegetable oil

2 1/2 tsp vanilla extract

3 cups shredded carrots

1/2 cup chopped walnuts

1/2 cup raisins

6 Tbsp unsalted butter

8 oz cream cheese, softened

3 cups powdered sugar

Preheat your oven to 325 degrees. Grease and line a 12×16 baking pan with parchment paper. Set aside. In bowl, mix together the flour, baking soda and powder and spices until combined.

In a bowl of a stand mixer, mix together the sugar, eggs, oil and 1 1/2 teaspoons vanilla extract on medium speed until well combined. Add half the dry ingredients and mix at low speed until just combined. Add in the remaining dry ingredients. Fold in the carrots, walnuts and raisins until evenly distributed. Transfer to your prepared pan and evenly spread.

Bake for 25 to 30 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.  Place the pan on a wire rack and allow to cool completely.

To make the frosting, melt the butter in a small saucepan over medium heat. Stirring frequently, allow the butter to simmer until it becomes browned, fragrant and has brown bits in it. Transfer to a heat-safe bowl immediately and cool to remove temperature.

When ready to make the frosting, beat the cream cheese on medium-high in a large bowl with an electric mixer. When the cream cheese is smooth, add in the cooled butter and continue to beat at medium-high speed until completely combined. Add in 1 cup of powered sugar at a time until all incorporated. Add in the remaining teaspoon of vanilla and a pinch of salt, then beat frosting on medium-high speed until combined. Spread evenly over your cooled cake

Place in the refrigerator until ready to serve. Cut into pieces and enjoy.

Source: Allrecipes.com