Description
A delightful cake combining the natural sweetness of dates with the wholesome goodness of carrots, topped with a rich spiced toffee sauce.
Ingredients
Scale
- 200g Medjool dates, pitted and chopped
- 1 tsp baking soda
- 250ml boiling water
- 150g grated carrots
- 100g unsalted butter, softened
- 100g light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 180g plain flour
- 1 tsp baking powder
- Pinch of salt
For the Spiced Toffee Sauce:
- 150ml double cream
- 75g light brown sugar
- 50g unsalted butter
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- Pinch of salt
Instructions
- Preheat your oven to 175°C (350°F) and prepare a 9-inch round cake tin by greasing it and lining the bottom with parchment paper.
- In a separate bowl, whisk together the plain flour, baking powder, salt, and spices.
- Cream the softened unsalted butter and light brown sugar together until light and fluffy, then add the eggs one at a time and mix well. Add the vanilla extract.
- Gradually add the dry mixture to the wet ingredients and gently fold them together.
- Fold in the grated carrots and soaked Medjool dates along with the soaking liquid.
- Pour the batter into the prepared cake tin and smooth the top. Bake for 35 to 40 minutes, checking for doneness with a skewer.
- While the cake is baking, prepare the spiced toffee sauce by combining double cream, light brown sugar, unsalted butter, and spices in a saucepan over low heat until the sugar dissolves and the sauce thickens.
- Once the cake is out of the oven, let it cool for a few minutes, poke holes in the top, and pour half of the warm toffee sauce over it. Serve the remaining sauce on the side or drizzle it over individual slices.
Notes
- Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week or freeze for up to 3 months.
- For a healthier version, consider using whole wheat flour and natural sweeteners.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Sticky Carrot Date Cake, Spiced Toffee Sauce, Dessert, Baking