Carrot Cake Recipes

Carrot Cake With Browned Butter Frosting

Browned butter gives this frosting a rich, nutty flavor and is the perfect pairing for this crowd–size sheet cake.

25 min.prep time 1:25total time
20 servings
000 Ratings

Ingredients

Cake

1 cup Land O Lakes® Butter, melted
1 cup firmly packed brown sugar
3/4 cup sugar
1 (8-ounce) can crushed pineapple, well-drained
2 1/2 teaspoons vanilla
2 3/4 cups all-purpose flour
1 tablespoon ground cinnamon
1/2 teaspoon salt
2 teaspoons baking soda
4 medium (2 cups) carrots, grated

Frosting

3/4 cup Land O Lakes® Butter, softened
3 1/2 cups powdered sugar
1 teaspoon vanilla
4 to 5 tablespoons milk

Directions

Heat oven to 350°F. Grease and flour 15x10x1-inch jelly-roll pan; set aside.

Combine 1 cup melted butter, brown sugar, sugar and eggs in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add pineapple and 2 1/2 teaspoons vanilla; continue beating until well mixed. Reduce speed to low; add flour, cinnamon, baking soda and salt. Beat until well mixed. Stir in carrots.

Pour batter into prepared pan. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely.

Meanwhile, melt 3/4 cup butter in 2-quart heavy saucepan over medium heat. Cook, stirring constantly, until butter just begins to turn golden brown (3 to 4 minutes). WATCH CLOSELY. Immediately remove from heat; cool 5 minutes. Stir in powdered sugar, vanilla and enough milk for desired frosting consistency. Frost cooled cake.

Nutrition Facts (1 serving)

Calories: 390

Fat: 17g

Cholesterol: 75mg

Sodium: 340mg

Carbohydrates: 56g

Dietary Fiber: 1g

Protein: 3g

Recipe #12378©2002Land O'Lakes, Inc.

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