Carrot Cake With Browned Butter Frosting

Carrot Cake Recipes
15
1 Review
Browned butter gives this frosting a rich, nutty flavor and is the perfect pairing for this crowd–size sheet cake.
25 min
Prep Time
1:25
Total Time
20 servings

Ingredients

Cake

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

  1. Heat oven to 350°F. Grease and flour 15x10x1-inch jelly-roll pan; set aside.
  2. 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.
  3. Pour batter into prepared pan. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely.
  4. 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.

Recipe Tips

Nutrition Facts (1 serving)

Calories
390
Cholesterol
75mg
Carbohydrates
56g
Protein
3g
Fat
17g
Sodium
340mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

Have been making this recipe for years now and it's one of my absolute favorites. I add chopped walnuts or pecans to the batter before baking.

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