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Sticky Toffee Carrot Cake Pudding

Course Dessert

Ingredients

For the Cake:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1/2 cup packed brown sugar
  • 1/4 cup vegetable oil
  • 1/2 cup non-dairy milk such as almond milk or soy milk
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots about 2-3 medium carrots
  • 1/2 cup chopped dates

For the Toffee Sauce:

  • 1/2 cup coconut cream the thick part from a can of full-fat coconut milk
  • 1/2 cup packed brown sugar
  • 2 tablespoons vegan butter
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  • Preheat your oven to 350°F (175°C). Grease a baking dish or individual ramekins.

Make the Cake:

  • In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • In another bowl, whisk together brown sugar, vegetable oil, non-dairy milk, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and stir until just combined.
  • Fold in the grated carrots and chopped dates.

Prepare the Toffee Sauce:

  • In a saucepan, combine coconut cream, brown sugar, vegan butter, vanilla extract, and salt.
  • Heat over medium-low heat, stirring constantly, until the sugar is dissolved and the sauce is smooth and slightly thickened. Remove from heat.

Assemble the Pudding:

  • Pour half of the toffee sauce into the bottom of the prepared baking dish or ramekins.
  • Spread the cake batter evenly over the sauce.

Bake:

  • Place the baking dish or ramekins on a baking sheet (to catch any potential drips) and bake in the preheated oven for 25-30 minutes, or until the cake is golden and springs back when lightly touched.

Serve:

  • Remove from the oven and let cool for a few minutes.
  • Serve warm, spooning additional warm toffee sauce over each serving.