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Reduced sugar pineapple-and-carrot cake with burnt butter frosting

50 minutes

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Reduced sugar pineapple-and-carrot cake with burnt butter frosting

Serves 6 to 8

Difficulty Medium

Prep Time 15 minutes

Cooking Time 50 minutes

Ingredients

For the cake:

400 g brown sugar (Nomu Sweetly brown sugar)
1 1⁄3 cups canola oil
3 free-range eggs
1 t vanilla extract
320 g flour
2 t ground cinnamon
2 t bicarbonate of soda
1 t salt
100 g sultanas
100 g pecans, chopped
500 g carrots, grated
1⁄2 cup fresh pineapple, diced

For the icing:

125 g unsalted butter, at room temperature
500 g cream cheese
1 t vanilla extract
3 T maple syrup

Method

To make the cake, preheat the oven to 180°C and grease 2 x 15 cm cake tins.

Beat the sugar, oil and eggs together using an electric mixer until creamy
and pale, add the vanilla and mix again.

Sift the flour, cinnamon, bicarbonate of soda and salt into a large bowl.

Add the dry ingredients to the wet ingredients, then fold in the remaining ingredients.

Divide the batter equally between the two cake tins and bake for 35–40 minutes, or until a skewer comes out clean. Allow the cake to cool on a wire rack.

To make the icing, gently heat the butter in a pan until golden brown, then whisk into the cream cheese using a whisk or an electric mixer. Add the remaining ingredients and mix.

Spread the icing onto the cake to serve.

Cook’s note: Find Sweetly brown sugar at yuppiechef.com or at health shops.