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    Broken Oven Baking » Recipes » Cakes & Cupcakes

    Spiced Carrot Cake with Brown Butter Frosting

    Published: Oct 18, 2020 · Modified: Feb 27, 2023 by Kayla Burton · This post may contain affiliate links · 21 Comments

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    Spiced Carrot Cake Pin

    This Spiced Carrot Cake is an easy sheet pan version of the classic! It's spiced with cinnamon, nutmeg, ginger, cloves, & cardamom and is covered in brown butter cream cheese frosting for the ultimate flavor combination. This cake recipe without butter in the batter stays extra moist from vegetable oil, sour cream, and applesauce. 

    Moist spiced carrot cake with brown butter cream cheese frosting.

    Carrot cake is one of my favorite desserts! I love the carrots and spices, but often I just can't be bothered to make a full layer cake. That's why I made this single-layer simple carrot cake recipe. You can just slap the frosting on the cake and spread it out with an offset spatula. It's quick and easy, and it still looks gorgeous and delicious!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions & Variations
    • How to Make Spiced Carrot Cake
    • Expert Baking Tips
    • Recipe FAQs
    • Storage
    • More Recipes You'll Love
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Recipe

    • Flavorful cake packed with carrots and warm spices.
    • The brown butter cream cheese frosting adds the most delicious, rich flavor in combination with the carrots and spices.
    • This Easter carrot cake recipe with oil stays super moist.
    • It's a single layer carrot cake without nuts.

    Ingredients

    Ingredients needed to make spiced carrot cake with brown butter cream cheese frosting.
    • This applesauce carrot cake is spiced with cinnamon, nutmeg, ginger, cloves, and cardamom.
    • Of course, you can't make carrot cake without shredded carrots! I like using fine shreds but a slightly more coarse grate will also work.
    • Applesauce may seem like a surprising ingredient in cake, but it adds moisture and helps create a tender crumb. Use smooth, unsweetened applesauce.
    • Vegetable oil and sour cream keep this simple carrot cake moist without the use of butter.
    • Room temperature cream cheese is combined with brown butter and powdered sugar for a decadent frosting.

    See recipe card below for a full list of ingredients and measurements.

    Substitutions & Variations

    • Add chopped walnuts or pecans for extra crunch.
    • Leave the frosting off of the cake for a breakfast version, or try my Carrot Cake French Toast recipe!
    • Bake the batter in cupcake tins or loaf pans instead of a sheet pan. Cupcakes should take less time to bake while loaf pans may take longer.
    • Decorate your carrot cake with sprinkles and/or dye your frosting.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    How to Make Spiced Carrot Cake

    Whisking together dry ingredients for spiced carrot cake in a bowl.

    Step 1: In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, salt, and all of the spices.

    Whisking wet carrot cake ingredients in a bowl.

    Step 2: In a separate large mixing bowl, whisk the granulated and brown sugars with the oil, then mix in the eggs, vanilla extract, sour cream, and applesauce.

    Folding fresh grated carrots into spiced cake batter.

    Step 3: Sift and fold the dry ingredients into the wet, then fold in the shredded carrots until fully incorporated.

    A spiced carrot cake baked in a 9x13 inch sheet pan.

    Step 4: Pour the batter into a 9x13 inch pan, and bake at 325°F until a toothpick comes out clean. Transfer to a wire rack and cool completely.

    Browning butter in a skillet.

    Step 5: To make the frosting, first you'll want to brown the butter in a pan. When brown bits form on the bottom of the pan and it smells nutty, pour it into a heat-resistant bowl and let it cool completely.

    Spreading brown butter cream cheese frosting on top of a spiced carrot sheet cake.

    Step 6: Stir room temperature cream cheese until smooth, then mix in the cooled butter, vanilla extract, and powdered sugar until the frosting is smooth and creamy. Spread over the cooled cake.

    Expert Baking Tips

    1. If you want to make cupcakes instead of a sheet cake, check out my carrot cake cupcakes recipe!
    2. I love baking with spices, so this cake packs a lot of flavor from them! For less intense flavor, I recommend decreasing the cinnamon, nutmeg, and ginger measurements by ¼ - ½ teaspoon.
    3. Don't remove the cake from the pan or frost it until it's had time to cool completely! Removing it too soon could cause it to fall apart. Frosting too soon could make the frosting melt or ruin the top of the cake.

    Recipe FAQs

    Can I use regular butter instead of brown butter in the frosting?

    Yes. You can use the same amount of room temperature butter instead of the browned butter in the frosting, if you don't want the brown butter flavor.

    Why did my cream cheese curdle in my frosting?

    Make sure the browned butter has cooled before adding it to the cream cheese so no curdling occurs. You can speed up the cooling process by refrigerating it, but don't leave it in long enough to solidify.

    Can I make this carrot cake ahead of time?

    Absolutely! You can make and freeze the cake layer and then frost it before serving. See below for more details.

    Top view of a carrot sheet cake with brown butter frosting cut into squares.

    Storage

    Room Temperature

    Store the unfrosted carrot cake at room temperature for 2-3 days.

    Refrigerator

    The frosted cake can be stored in the refrigerator for up to 1 week.

    Freezing Instructions

    Store leftover spiced carrot cake slices in the freezer for up to 3 months. Defrost in the refrigerator (frosted) or at room temperature (unfrosted) and enjoy!

    Make Ahead of Time

    To make this cake ahead of time, make the cake layer and then cool and freeze it. When you're ready to assemble it, make the brown butter frosting and spread it over the cold cake. Refrigerate until it's completely thawed and you're ready to serve it!

    More Recipes You'll Love

    • The Best Carrot Cake Cupcakes
    • Carrot Cake French Toast
    • Spiced Walnut Cake
    • A slice of banana snack cake on a plate with a fork.
      Easy Banana Snack Cake with Frosting

    Did you try this recipe?
    Leave a ⭐️ review below and tag @brokenovenbaking on Instagram & Facebook!

    📖 Recipe

    Moist spiced carrot cake with brown butter cream cheese frosting.

    Spiced Carrot Cake with Brown Butter Frosting

    Kayla Burton
    This moist carrot cake is filled with fresh carrots and spices and is topped with brown butter cream cheese frosting!
    5 from 10 votes
    Print Recipe Pin Recipe Save for LaterSaved!
    Prevent your screen from going dark
    Prep Time 20 mins
    Cook Time 45 mins
    Total Time 1 hr 5 mins
    Course Dessert, Snack
    Cuisine American
    Servings 24 slices
    Calories 372 kcal

    Equipment

    • 9x13" cake pan
    • Mixing bowls
    • Measuring spoons
    • Scale or measuring cups
    • Sifter
    • Whisk
    • Spatula

    Ingredients
     
     

    Carrot Cake

    • 2¼ cups all-purpose flour
    • 1 teaspoon baking powder
    • 1½ teaspoon baking soda
    • 1 teaspoon salt
    • 2½ teaspoons ground cinnamon
    • ¾ teaspoon* ground nutmeg
    • ¾ teaspoon* ground ginger
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground cardamom
    • 1½ cups light brown sugar packed
    • ½ cup granulated sugar
    • 1 cup canola or vegetable oil
    • 4 large eggs room temperature
    • 1 teaspoon vanilla extract
    • ¼ cup sour cream room temperature
    • ¼ cup applesauce room temperature
    • 3 cups (~6 medium carrots) shredded carrots

    Brown Butter Cream Cheese Frosting

    • ½ cup (1 stick) unsalted butter browned and cooled
    • 8 oz (1 block) cream cheese room temperature
    • 1 teaspoon vanilla extract
    • 4 cups powdered sugar

    Instructions
     

    Carrot Cake

    • Preheat oven to 325°F and line a 9x13" cake pan with parchment paper (covering the sides).
    • In a medium bowl, whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
    • In a large bowl, whisk together the sugars and oil. Add the eggs, vanilla, sour cream, and applesauce, mixing well after each addition.
      Scrape the sides of the bowl as necessary.
    • Sift and fold the flour mixture into the wet ingredients just until a few dry streaks are visible. Then, fold in the shredded carrots.
    • Pour the batter into the prepared cake pan and bake for 40-50 minutes, or until a toothpick inserted in the middle comes out clean. Allow the cake to cool completely before frosting.
      Once the cake has cooled, feel free to lift it out of the pan by grabbing the edges of the parchment paper.

    Brown Butter Cream Cheese Frosting

    • Place the butter in a pan over medium heat. Stir until the butter browns and releases a nutty aroma. Let it cool.
    • Mix the cream cheese in a large bowl. Stir in the cooled brown butter, vanilla, and powdered sugar until well combined.
    • Spread an even layer of frosting over the cooled carrot cake. Cut into 24 pieces (or less for bigger slices) and enjoy!

    Notes

    Storage: Store frosted cake in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to a few months.
    *If you prefer less spice, reduce the cinnamon, nutmeg, and ginger by ¼ - ½ teaspoon
    Nutrition: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.
    Cupcakes: For cupcakes, see my Carrot Cake Cupcakes recipe.

    Nutrition

    Calories: 372kcalCarbohydrates: 51gProtein: 3gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 53mgSodium: 253mgPotassium: 161mgFiber: 1gSugar: 39gVitamin A: 5252IUVitamin C: 2mgCalcium: 54mgIron: 1mg

    The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

    Tried this recipe?Leave a comment below & tag @brokenovenbaking on social!

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    Reader Interactions

    Comments

    1. Kathy says

      February 13, 2022 at 11:53 am

      5 stars
      Loved this carrot cake. Will definitely make it again

      Reply
    2. Olivia says

      October 08, 2021 at 11:54 pm

      Plan on trying this recipe....I want to know ...can I add walnuts and raisins and still get good results

      Reply
      • Kayla says

        October 09, 2021 at 7:56 am

        Hi Olivia! I've added chopped walnuts to this with success and although I haven't added raisins before, I think they would work too! Sounds delicious!

        Reply
    3. Ann says

      April 20, 2021 at 4:32 pm

      Second time making this cake loved it very moist and lasts very nearly a week easy to follow recipe thankyou

      Reply
      • Kayla says

        April 22, 2021 at 11:54 am

        Hi Ann! I'm so happy to hear you love this recipe so much! 🙂

        Reply
    4. Ryan says

      April 04, 2021 at 10:08 pm

      5 stars
      I loved this carrot cake recipe and I can't help myself from going back for more. The spices bring a uniquely satisfying flavor to the table, not to mention the cake is very moist and the frosting/cake ratio is on point.

      Reply
      • Kayla says

        April 06, 2021 at 12:09 pm

        Hi, Ryan! This cake has the same effect on me! I'm so glad you approve of the flavor and cake/frosting ratio!!

        Reply
    5. Courtney says

      April 04, 2021 at 10:08 pm

      5 stars
      This is one of the best carrot cakes I have ever had! The cake is super moist and the frosting is amazing. I will definitely make this again!

      Reply
      • Kayla says

        April 06, 2021 at 12:08 pm

        Thank you, Courtney! I am so honored that it was one of the best you've had! 🙂

        Reply
    6. Erin Meade says

      April 02, 2021 at 6:05 pm

      Can this be made in a bunt pan too?

      Reply
      • Kayla says

        April 02, 2021 at 6:30 pm

        I haven't tested it in a bundt pan yet but I think that should work! Would love to hear how it goes if you try it!

        Reply
    7. Ann says

      March 24, 2021 at 6:44 am

      My first time making carrot cake turned out well and I loved the spice level cake was moist and topping was great also lasted 5days wrapped in baking parchment thankyou for great recipe will definitely make again

      Reply
      • Kayla says

        March 24, 2021 at 7:02 am

        Thank you for making my recipe, Ann! I'm so glad you enjoyed it, it's one of my favorites! 🙂

        Reply
    8. Liza says

      December 04, 2020 at 12:51 am

      Hello,
      I’m really interested in trying this recipe, but have no applesauce - what can I replace that with please? 🙂

      Reply
      • Kayla says

        December 04, 2020 at 6:47 am

        Hi Liza, thanks for your interest in this cake! You could try pureeing some apples, pears, sweet potatoes, or ripe bananas if you have any and use equal amounts of that (if you use sweet potatoes or bananas, I’d mix them with a bit of water to try to get the same consistency as applesauce). You could also try eliminating the applesauce and adding 2 extra tablespoons of sour cream and oil each. The texture might be slightly different, but it should still taste great! Let me know how it works out or if you have any other questions 🙂

        Reply
    9. Alex says

      November 15, 2020 at 4:23 pm

      5 stars
      Normally not a huge carrot cake fan, but this recipe changed my mind on carrot cakes permanently! So good!

      Reply
      • Kayla says

        November 15, 2020 at 8:21 pm

        Hey Alex! I’m happy to hear this got you on the carrot cake train!

        Reply
    10. Zara says

      November 05, 2020 at 10:49 am

      5 stars
      Amazing recipe. My husband said it was the best carrot cake he's ever had!

      Reply
      • Kayla says

        November 05, 2020 at 2:59 pm

        Thank you, Zara! I’m so glad you both enjoyed it!

        Reply
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