Brown Butter Carrot Cake

Ingredients

Cake:

2 cup flour

¼ cup bran flakes

2 cup caster sugar

1 ½ tsp baking soda

1 Tbsp ginger powder

1 tsp salt

½ cup walnuts, chopped

1/3 cup crystalised ginger, finely chopped

175g Westgold Unsalted Butter

4 eggs

1/3 cup oil

2 tsp vanilla extract

4 cup grated carrots

Cream cheese icing:

200g cream cheese

½ cup icing sugar

75g Westgold Unsalted Butter, soft

1-2 Tbsp lemon juice

2 tsp lemon zest

1 tsp vanilla extract

extra walnuts and zest to decorate

Method

To make the cake:

Preheat oven to 160deg. 

Prepare the 18cm x 18cm tin by greasing & lining with baking paper.

In a small saucepan, melt the butter over medium heat. 

Whisk the butter, keeping an eye on it as it begins to foam and starts turning a golden colour and starts to smell nutty. There will be little brown pieces that look like chopped nuts in the bottom of the pan.

Remove the saucepan from the heat and dip the bottom of the saucepan in cold water to halt the cooking process. Set aside to cool. 

Beat eggs and vanilla on high speed until pale and thick.

Fold in the cooled brown butter and oil. Fold in the carrots. 

Mix dry ingredients, walnuts & crystalised ginger together in a large bowl. Pour in the wet mixture and gently fold together.

Pour into prepared tin. Bake for approximately 70 minutes until the skewer comes out clean. Allow to cool.

To make the icing:

Place all the ingredients in an electric mixer except the lemon juice, and whisk until smooth. 

Add lemon juice until the consistency is soft and spreadable.

Spread over the cake and decorate with extra chopped walnuts and zest. Serve at room temperature.