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Carrot cake sticky toffee pudding
Ingredients
- 170 grams fresh pitted dates
- 1 tsp baking soda
- 1 cup boiling water
- 10 tbsp unsalted butter, plus more for the pan
- 2 x 3/4 cup dark brown sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla essence
- ⅓ cup milk
- 2 2/4 cups cake flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 ¾ cups grated carrots
- Sauce
- 8 tbsp unsalted butter
- 1 1/4 cups packed dark brown sugar
- 1 cup cream
- 2 teaspoons vanilla essence
- 1/2 teaspoon kosher salt
- Flaky salt, for sprinkling (optional)
- To serve
- Vanilla ice cream, for serving
Instructions
PREHEAT the oven to 180ºC. Grease a large rectangular dish
COMBINE pitted dates, baking soda and boiling water together. Allow to stand for 10-20 minutes.
PLACE in a blender or food processor and process until it resembles a paste. Alternatively, remove the dates and finely chop, until it forms a paste. Return to the soaking water and mix.
IN A BOWL of a standing electric mixer, or by hand, beat the butter and sugar until light and fluffy. Gradually beat in the eggs, then the vanilla essence. Stir in the date paste and milk.
COMBINE the dry ingredients together in a bowl and whisk to combine
ADD dry ingredients into the wet ingredients and mix until combined.
FOLD in grated carrots
BAKE the sponge for 40-50 minutes, until a skewer is interested and comes out clean.
USING a fork, poke holes into the cake.
Sauce
MELT butter in a pot over medium-high heat. Add sugar, cream, vanilla essence, and flaky salt. Stir until smooth and glossy, about 1 minute.
REMOVE the pot from the heat.
To serve
Drizzle 1-1 ½ cup of the sauce over the warm cake. Return the pan to the oven and bake until the sauce bubbles, about 5 minutes.
SERVE the toffee pudding warm with the remaining sauce and vanilla ice cream.
ALSO SEE: The health benefits of carrots
The health benefits of carrots
