Desserts & Baking

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

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6 to 8
Medium
15 minutes
50 minutes
Wine/Spirit Pairing
Woolworths Ken Forrester Chenin Blanc Noble Late Harvest 2017

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Ingredients

Method
  • 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

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.

TASTE

Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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