Elevate your carrot cake game with our Sunshine carrot cake. Instead of topping the carrot cake with a cream cheese frosting, we use a brown butter frosting. Browning the butter gives the frosting a delicious nutty flavour offsetting the zesty orange rind. You can also make the frosting without browning the butter.
The other thing that makes this carrot cake stand out from the rest is the addition of crushed pineapple, giving the cake a subtle tang that pairs perfectly with its sweet frosting.
1.Preheat oven to 170C (150C fan forced). Grease and line base and side of a 28cm round cake pan.
2.Spread walnuts on an oven tray. Bake for 7 minutes or until fragrant and browned lightly. Chop walnuts coarsely.
3.Sift flours, soda and spices into a large bowl; stir in the sugar, eggs, vanilla, oil then carrot, pineapple and walnuts. Pour mixture into the prepared pan.
4.Bake for 1 ½ hours or until a skewer inserted into the centre comes out clean. Stand cake in pan for 30 minutes then turn onto wire rack to cool completely.
Brown butter frosting
5.Meanwhile, place butter in a medium frying pan over low to medium heat and stir until it melts. Continue cooking, as butter begins to foam and sizzle around the edges (about 5 -6 minutes). Stir frequently until the milk solids turn golden brown and the butter smells nutty. Take care as it will continue to brown even after you remove it from the heat. Scrape the melted butter and browned bits into a shallow bowl. Refrigerate for abut 45 minutes or until the butter is solidified but soft enough to be to be beaten with an electric mixer.
6.Beat the brown butter, cream cheese until smooth and combined. Gradually add sifted icing sugar until light and fluffy. Beat in orange rind.
7.Spread top of cake with frosting. Decorate with extra finely grated orange rind, if desired.
Suitable to freeze.
Store cake in an airtight container in the refrigerator for up to 5 days or freeze for 1 month.
Note
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