This carrot cake not only feeds a crowd, but it also gets an extra delicious flavor from the addition of brown butter to both the cake and the frosting. Top cake with candied carrot slices and toasted finely chopped walnuts, if desired.

Kim

Gallery

Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
45 mins
total:
1 hr 45 mins
Servings:
24
Yield:
1 sheet cake
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Carrot Cake:
Brown Butter-Cream Cheese Frosting:

Directions

Instructions Checklist
  • Place butter in a light-colored saucepan over medium heat. Cook, swirling the pan constantly, until butter is bubbling, smells nutty, and browned bits begin to form on the bottom of the pan, 5 to 10 minutes. Immediately remove from heat and pour butter into a heat-safe bowl. Allow brown butter to cool to room temperature, about 15 minutes.

    Advertisement
  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 12x16-inch pan and line with parchment paper.

  • Whisk together flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt in a bowl.

  • Beat cooled brown butter and brown sugar in a large bowl with an electric mixer on medium speed until well combined. Beat in eggs, one at a time, mixing well after each addition, until mixture is light and fluffy. Mix in vanilla. Pour in 1/2 of the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined.

  • Fold in shredded carrots, walnuts, and raisins. Pour batter into the prepared pan and smooth out the top with a spatula.

  • Bake in the preheated oven until cake is golden and a toothpick inserted into the center of it comes out clean, 23 to 27 minutes. Transfer onto a wire rack and cool completely, about 30 minutes.

  • While cake is cooling, repeat step 1 to brown butter for the frosting. Let cool to room temperature, about 15 minutes.

  • Beat cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth. Add in cooled brown butter and mix until thoroughly combined. Mix in powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Beat frosting at medium-high speed until completely smooth, 1 to 2 minutes.

  • Spread frosting over the cooled cake. Chill cake until ready to serve.

Nutrition Facts

298 calories; protein 3.4g; carbohydrates 35.7g; fat 16.4g; cholesterol 69.2mg; sodium 224.6mg. Full Nutrition
Advertisement

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/06/2020
Made it exactly as written. I love me some brown butter!! My cake seemed just a smidge dry. The frosting is amazing. Read More
(1)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/06/2020
Made it exactly as written. I love me some brown butter!! My cake seemed just a smidge dry. The frosting is amazing. Read More
(1)
Rating: 5 stars
04/14/2020
This was Absolutely Amazing!! Best Carrot Cake I have ever had! Read More
Rating: 5 stars
06/07/2020
Was a Big hit! Everybody loved it. I will be making this a lot I’m sure. Read More
Advertisement
Advertisement