Carrot Sheet Cake with Brown Butter Cream Cheese Frosting
Soft, fluffy, sweet, and delicious...the perfect spring cake!
Servings: 10
Calories: 481kcal
Ingredients
- 1/2 cup melted coconut oil
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/3 cups grated carrot (about 3–4 medium carrots)
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup shredded coconut (optional)
- 1 stick salted butter, at room temperature
- 1/2 cup packed dark brown sugar
- 1/4 cup heavy cream
- 3 ounces cream cheese, at room temperature
- 1 1/2 - 2 cups powdered sugar depending on desired sweetness and thickness
- 2 teaspoons vanilla extract
Instructions
- 1. Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper.2. In a bowl, beat together the melted coconut oil, brown sugar, eggs, and vanilla until combined. Mix in the grated carrots.3. Add the flour, baking soda, cinnamon, and salt. Beat until just combined. Stir in the shredded coconut, if using.4. Pour the batter into the prepared pan. Bake for 30 to 40 minutes, until the center is just set. Remove from the oven and let the cake cool completely before frosting.5. Make the frosting: In a medium saucepan, melt together the butter, brown sugar, and heavy cream. Bring to a boil and cook for 2 minutes, or until the sugar has dissolved. Add a pinch of salt (optional, depending on taste). Remove from the heat and transfer to the bowl of a stand mixer. Let cool until no longer hot but still pourable. Add the cream cheese and beat until creamy.6. Sift in the powdered sugar, then add the vanilla. Beat until well combined. The frosting should be creamy. If it feels too runny, add more powdered sugar or chill it briefly to firm up. Spread the frosting over the cooled cake. Slice and enjoy!
Nutrition
Calories: 481kcal
