Pecan and Rye Carrot Cake with Honey and Brown Butter Frosting

Dense and damp like gingerbread, the flavours in this cake intensify with time, if you can bare not to eat it right away! The delicious frosting is easy to make and well worth it too – brown butter gives a rich, nutty and caramelised flavour to the topping. This straight-forward recipe stands up well to substitutions; use a different flour if that’s what you have and swap the sultanas and pecans for your choice of dried fruit, nuts or dark chocolate chips. Shop-bought mixed spice works well but you could also use the proportions below as a guide for blending your own or simply add your favourites.