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Cozy Brown Butter Carrot Sheet Cake Recipe with Maple Cream Cheese Frosting

brown butter carrot sheet cake - featured image
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A moist and flavorful carrot sheet cake featuring nutty brown butter and a rich maple cream cheese frosting, perfect for fall gatherings and cozy afternoons.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled slightly
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 ½ cups (190g) all-purpose flour (can swap with almond flour for gluten-free)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • ¼ teaspoon salt
  • 2 cups (about 220g) grated carrots
  • ½ cup (120ml) buttermilk or plain yogurt
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts or pecans (optional)
  • For the Maple Cream Cheese Frosting:
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • ⅓ cup (80ml) pure maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: 1 to 1 ½ cups (120-180g) powdered sugar, sifted

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir occasionally until melted, foamy, and golden brown with a nutty aroma. Remove from heat and pour into a heatproof bowl. Let cool for 10 minutes.
  2. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch sheet pan or line with parchment paper.
  3. Mix dry ingredients: In a large bowl, whisk together 1 ½ cups (190g) flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon salt.
  4. Combine wet ingredients: In the browned butter bowl, stir in 1 ½ cups (300g) granulated sugar. Add 3 eggs one at a time, whisking well after each. Mix in 1 teaspoon vanilla extract and ½ cup (120ml) buttermilk or yogurt.
  5. Fold dry ingredients into wet mixture gently until just combined. Fold in 2 cups grated carrots and optional nuts.
  6. Pour batter into prepared pan and smooth the top. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool cake completely in the pan on a cooling rack for at least 1 hour.
  8. Prepare frosting: Beat 8 oz (225g) softened cream cheese with ¼ cup (57g) softened butter until smooth. Add ⅓ cup (80ml) maple syrup, 1 teaspoon vanilla extract, and a pinch of salt. For thicker frosting, gradually beat in 1 to 1 ½ cups powdered sugar until desired consistency.
  9. Spread frosting evenly over cooled cake. Slice into squares and serve.

Notes

Watch the brown butter carefully to avoid burning; use a light-colored pan and stir often. Grate carrots finely for best texture. Avoid overmixing the batter to keep the cake tender. Cool cake completely before frosting to prevent melting. If frosting is too soft, chill for 15 minutes before spreading. Tent cake with foil if edges brown too quickly during baking.

Nutrition

Keywords: brown butter carrot cake, maple cream cheese frosting, fall dessert, sheet cake, easy carrot cake, cozy cake, autumn baking

Find it online: https://lirafood.com/cozy-brown-butter-carrot-sheet-cake-recipe-with-maple-cream-cheese-frosting-easy-and-perfect-for-fall/