Carrot Cake Sticky Toffee Pudding

• porsi: 16 servings
• waktu aktif: 30 minutes
• total waktu: 1 hour 50 minutes

Bahan-bahan

1 cup (265g) pitted Medjool dates, roughly chopped

1/2 cup (113g) salted butter, melted

1 cup (240ml) boiling water

1/2 cup (120g) brown sugar (preferably dark)

1/2 cup (110g) granulated sugar

1/2 cup (168g) honey

1/2 cup (120ml) buttermilk, at room temperature [substitution: 1/2 cup (120ml) milk of choice mixed with 1/2 tbsp (8ml) apple cider vinegar or lemon juice]

1/4 cup (60g) Greek yogurt or sour cream, at room temperature

2 eggs, at room temperature

1 tsp (4g) vanilla extract

2 1/4 cups (290g) all-purpose flour

1 tsp (6g) baking soda

1/2 tsp (2g) baking powder

1/2 tsp (3g) salt

1 tsp cinnamon

3/4 tsp ground ginger

1/2 tsp ground nutmeg

1/8 tsp ground cloves

1 1/3 cups (150g) grated carrots (please grate them yourself, do not use store-bought pre-grated carrots)

3/4 cup (180g) brown sugar, light or dark

1/2 cup (113g) salted butter

1 cup (240ml) heavy cream

2 tbsp (40g) maple syrup

1/2 tsp ground ginger

1/4 tsp ground nutmeg

Large pinch of salt

1 tsp (4g) vanilla extract

Petunjuk

Preheat the oven to 350F. Grease a 9x9” baking pan with butter, then line with parchment paper. Set aside.

Start by soaking the dates. In a measuring cup or medium bowl, combine the chopped dates and melted butter. Pour the boiling water on top and stir. Let sit for 10 minutes, or until cool and the dates have softened.

While the dates are soaking, prepare the dry ingredient mixture. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

In a separate large bowl, combine the date paste mixture, both sugars, honey, buttermilk, Greek yogurt (or sour cream), eggs, and vanilla. Whisk until well combined.

Add the dry ingredients to the wet, and use a wooden spoon or spatula to mix until just combined (the batter will be lumpy). Then, fold in the grated carrots until evenly dispersed. Transfer the batter to the prepared baking pan, and spread into an even layer.

Place the baking pan on the middle rack of your oven and bake at 350F for 55-60 minutes, or until the cake golden and a toothpick inserted into the middle comes out clean or with moist crumbs.

Remove the cake from the oven and allow to cool for 10-15 minutes, or while you prepare the spiced sticky toffee sauce.

In a medium pot or pan over medium heat, add the brown sugar and butter. Bring the mixture to a simmer over medium heat, and allow to simmer for 4-5 minutes, stirring occasionally.

Reduce the heat to low, whisk in the heavy cream, followed by the maple syrup, ginger, nutmeg, salt, and vanilla. Allow to simmer for another 1-2 minutes.

Then, remove from the heat and set aside.

Once the carrot cake is slightly cooled, use a skewer or fork to poke holes all over the surface of the cake. Then, pour 3/4 of the spiced toffee sauce all over the top (reserving the rest for serving), aiming to soak it into the holes.

Once ready to serve, divide the carrot cake sticky toffee pudding into 9 or 16 squares.

Serve warm with a scoop of vanilla ice cream, an extra drizzle of the spiced toffee sauce, and a sprinkle of flaky sea salt if desired.

Enjoy!