Carrot Cake

Instructions

1. Heat the oven to 180°C/350°F. Grease three 23 cm (9 in) round cake tins and line the bases with parchment paper.
2. Sift the flour, cinnamon, nutmeg, cloves, allspice and baking soda into a bowl.
3. Beat the sugar, oil and vanilla until combined. Add the eggs one at a time, beating after each addition.
4. Mix in the dry ingredients on low speed just until combined.
5. Fold in the carrots and pineapple, then divide the batter evenly among the tins.
6. Bake for 35-40 minutes, until a skewer inserted in the centre comes out with a few moist crumbs. Begin checking after 30 minutes.
7. Cool in the tins for 10 minutes, then turn the cakes onto wire racks and leave to cool completely.
8. For the frosting, melt the butter in a small saucepan over medium heat. Continue cooking until it turns amber and smells nutty, then pour it into a bowl and refrigerate until solid but still workable.
9. Beat the brown butter and cream cheese until smooth and fluffy. Add the icing sugar gradually, then beat in the salt and vanilla.
10. Spread frosting between the cake layers and over the top and sides. Chill for 1 hour before slicing.