Indulge your senses with a slice of heaven! This Cardamom Spiced Carrot Sheet Cake with Brown Butter Cream Cheese Frosting is not just another dessert; it's a delightful journey through warm spices and rich flavors that will have your taste buds dancing. Imagine the sweet aroma of freshly grated carrots mingling with the exotic notes of cardamom, all topped off with a luscious brown butter cream cheese frosting that melts in your mouth. Perfect for gatherings or a cozy afternoon treat, this cake is sure to impress your family and friends. Ready to elevate your baking game? Let’s dive into this irresistible recipe!
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups grated carrots
- 1 cup sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cardamom
- 1/2 teaspoon salt
- 8 oz cream cheese
- 1/2 cup unsalted butter (brown butter)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch sheet pan with butter or non-stick cooking spray and line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, ground cardamom, and salt until well combined.
- In a large mixing bowl, combine sugar, brown sugar, vegetable oil, and eggs. Whisk vigorously until the mixture becomes smooth and slightly pale.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in the grated carrots, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared sheet pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the brown butter by melting butter in a saucepan over medium heat, cooking until it turns golden brown and develops a nutty aroma. Remove from heat and let cool.
- Allow the cake to cool completely in the pan on a wire rack for about 1 hour.
- For the frosting, beat cream cheese until smooth. Add cooled brown butter, powdered sugar, and vanilla extract. Mix until creamy and well combined.
- Once the cake is completely cool, spread the brown butter cream cheese frosting evenly over the top.
- Optional: Garnish with a light dusting of ground cardamom or chopped nuts if desired.
- Cut into 12 equal squares and serve at room temperature.
Tips
- Prep Ahead: Grate your carrots in advance and store them in the fridge to save time on baking day. Freshly grated carrots provide the best moisture and flavor!
- Measure Accurately: Use a kitchen scale for precise measurements, especially for the flour, to ensure the perfect cake texture.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake.
- Check for Doneness: Since oven temperatures can vary, start checking your cake a few minutes before the suggested baking time. A toothpick should come out clean when inserted into the center.
- Cool Completely: Allow the cake to cool completely before frosting to prevent the frosting from melting off. A wire rack helps with even cooling.
- Brown Butter Technique: Watch the butter closely while browning; it can go from perfectly golden to burnt in seconds. The nutty aroma is your cue to remove it from heat!
- Customize Your Frosting: Feel free to add spices like cinnamon or nutmeg to the frosting for an extra flavor kick, or mix in some chopped nuts for added texture.
- Storage: Store any leftovers in an airtight container in the refrigerator. This cake stays moist and delicious for several days!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 85mg
