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.
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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.