Browned butter gives this frosting a rich, nutty flavor and is the perfect pairing for this crowd–size sheet cake.
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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
3/4 cup Land O Lakes® Butter, softened
3 1/2 cups powdered sugar
1 teaspoon vanilla
4 to 5 tablespoons milk
Heat oven to 350°F. Grease and flour 15x10x1-inch baking 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. Add flour, cinnamon, baking soda and salt. Beat at low speed until well mixed. Stir in carrots.
Pour batter into prepared pan. Bake 30-35 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, 3-4 minutes or until butter just begins to turn golden brown. Watch closely. Immediately remove from heat; cool 5 minutes. Stir in powdered sugar, vanilla and enough milk for desired frosting consistency. Frost cooled cake.
Explore reviews fromour online community
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.
Browning the butter brings out the flavor. Try it in one of these recipes.