Description
A moist and warmly spiced carrot sheet cake topped with a rich brown butter cream cheese frosting. Perfectly balanced sweetness with a tender crumb and creamy finish.
Ingredients
- 1/2 cup melted coconut oil
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/3 cups grated carrot (about 3–4 medium carrots)
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup shredded coconut (optional)
- 1 stick salted butter, at room temperature
- 1/2 cup packed dark brown sugar
- 1/4 cup heavy cream
- 3 ounces cream cheese, at room temperature
- 1 1/2 – 2 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F and line a 9-inch square baking pan with parchment paper.
- In a bowl, beat together the melted coconut oil, brown sugar, eggs, and vanilla until combined. Mix in the grated carrots.
- Add the flour, baking soda, cinnamon, and salt. Beat until just combined. Stir in the shredded coconut if using.
- Pour the batter into the prepared pan and bake for 30 to 40 minutes, until the center is set. Let the cake cool completely.
- To make the frosting, melt the butter, brown sugar, and heavy cream in a saucepan. Bring to a boil and cook for 2 minutes until smooth. Add a pinch of salt if desired.
- Remove from heat and transfer to a mixing bowl. Let cool until warm but pourable, then add cream cheese and beat until creamy.
- Sift in powdered sugar, add vanilla, and beat until smooth. Adjust thickness if needed.
- Spread frosting over the cooled cake, slice, and serve.
Notes
- Chill frosting briefly if it becomes too soft for spreading.
- Store cake covered in the refrigerator for up to 4 days.
- Bring to room temperature before serving for best texture.
- Walnuts or pecans can be added for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 260 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
