Carrot Sheet Cake with Brown Butter Cream Cheese Frosting
Soft, fluffy, sweet, and delicious...the perfect spring cake!
This cake marries the earthy sweetness of carrots with a buttery, creamy frosting that feels both indulgent and effortless-perfect for spring's lighter mood. The blend of coconut oil and shredded coconut adds a subtle tropical nuance, while cinnamon and baking soda balance the richness, making it a reliable dessert that feels like a warm embrace from your nonna's kitchen.
Instructions
- 1
Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper.
- 2
In a bowl, beat together the melted coconut oil, brown sugar, eggs, and vanilla until combined. Mix in the grated carrots.
- 3
Add the flour, baking soda, cinnamon, and salt. Beat until just combined. Stir in the shredded coconut, if using.
- 4
Pour the batter into the prepared pan. Bake for to 40 minutes, until the center is just set. Remove from the oven and let the cake cool completely before frosting.
- 5
Make the frosting: In a medium saucepan, melt together the butter, brown sugar, and heavy cream. Bring to a boil and cook for 2 minutes, or until the sugar has dissolved. Add a pinch of salt (optional, depending on taste). Remove from the heat and transfer to the bowl of a stand mixer. Let cool until no longer hot but still pourable. Add the cream cheese and beat until creamy.
- 6
Sift in the powdered sugar, then add the vanilla. Beat until well combined. The frosting should be creamy. If it feels too runny, add more powdered sugar or chill it briefly to firm up. Spread the frosting over the cooled cake. Slice and enjoy!
Ago's Notes
- Adjust salt to taste based on your canned goods.
Let the warmth of the spices and the subtle sweetness of the carrots guide your bite, and may the cream cheese frosting be a gentle reminder that sometimes the best flavors come from a balance of bold and tender. Enjoy the moment, and let the cake speak for itself.
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