Description
This Carrot Sheet Cake features moist, grated carrots and warm spices baked into a simple sheet cake, topped with a rich and creamy brown butter cream cheese frosting. The frosting combines the nutty depth of brown butter with smooth cream cheese and just the right amount of sweetness for a perfect balance. It’s an easy-to-make dessert that’s great for gatherings or an everyday treat.
Ingredients
Scale
Cake
- 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)
Brown Butter Cream Cheese Frosting
- 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
- Prepare the Oven and Pan: Preheat your oven to 350°F. Line a 9-inch square baking pan with parchment paper to ensure the cake releases easily after baking.
- Mix Wet Ingredients: In a bowl, beat together the melted coconut oil, brown sugar, eggs, and vanilla extract until fully combined and smooth. Then, mix in the grated carrots to incorporate them evenly.
- Add Dry Ingredients: To the wet mixture, add the all-purpose flour, baking soda, ground cinnamon, and kosher salt. Beat the batter just until combined to avoid overmixing. If desired, gently fold in the shredded coconut for added texture and flavor.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until the center is just set and a toothpick inserted in the center comes out with a few moist crumbs. Allow the cake to cool completely before frosting.
- Make the Brown Butter Cream Cheese Frosting: In a medium saucepan, melt the butter, dark brown sugar, and heavy cream together over medium heat. Bring the mixture to a boil and let it cook for 2 minutes until the sugar is dissolved. Optionally, add a pinch of salt to balance sweetness. Remove from heat and pour into the bowl of a stand mixer.
- Cool and Beat the Frosting: Let the brown butter mixture cool until it is no longer hot but still pourable. Add the room temperature cream cheese and beat on medium speed until creamy and smooth.
- Add Powdered Sugar and Vanilla: Sift in 1 1/2 to 2 cups of powdered sugar and add the vanilla extract. Beat the frosting until well combined and creamy. If the frosting is too runny, add more powdered sugar or chill briefly to thicken.
- Frost the Cake: Spread the frosting evenly over the completely cooled carrot cake. Cut into slices and serve. Enjoy your rich and moist carrot sheet cake with luscious brown butter cream cheese frosting!
Notes
- Ensure the cake is completely cool before frosting to prevent the frosting from melting.
- Shredded coconut is optional but adds a nice texture and flavor contrast.
- If you prefer a less sweet frosting, start with 1 1/2 cups powdered sugar and adjust to taste.
- For a dairy-free version, substitute butter and cream cheese with vegan alternatives and heavy cream with full-fat coconut milk.
- Store leftover cake covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: carrot sheet cake, brown butter frosting, cream cheese frosting, easy carrot cake, moist carrot cake, sheet cake, dessert recipe
