Sticky Toffee Carrot and Date Cake

Name: Sticky Toffee Carrot and Date Cake
Cuisine: European, British
Ingredients: 1 cup pitted dates, packed; 1 tsp baking soda; 1 cup boiling water; 1 ¼ cup all-purpose flour; 1 tsp baking powder; 3/4 tsp salt; 1 tsp cinnamon; 1/4 tsp ground ginger; 1/2 cup brown sugar; 4 Tbsp butter, melted or oil; 1 large egg; 1 tsp vanilla extract; 1 cup grated carrots, packed (about 3-4 medium carrots); 1/2 cup chopped walnuts or pecans; 1/4 cup shredded coconut; 1/2 cup butter; 1/2 cup brown sugar, packed; 1/3 cup heavy cream; 1/4 tsp salt; 1/2 tsp vanilla

6 steps

Updated at: Mon, 18 Nov 2024 05:24:01 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per recipe

Calories3938.2 kcal (197%)

Total Fat229 g (327%)

Carbs469 g (180%)

Sugars302.4 g (336%)

Protein44.9 g (90%)

Sodium3874.9 mg (194%)

Fiber29 g (104%)

% Daily Values based on a 2,000 calorie diet

Instructions

To make the cake

Step 1

Preheat oven to 350°F.

Step 2

In a large bowl, add the dates, baking soda and boiling water. Cover and let sit for 10 minutes to soften. Use a blender to puree until smooth.

Step 3

In a separate bowl, whisk together flour, baking powder, salt, cinnamon and ground ginger, set side.

Step 4

In a large bowl, whisk together brown sugar, melted butter and egg. Add the date puree, vanilla extract and grated carrots. Fold in the dry ingredients followed by the chopped walnuts and shredded coconut. Mix until no flour remains, making sure not to overmix.

Step 5

Bake for 35-45 minutes.

To make the toffee sauce

Step 6

In a saucepan over medium heat, add the butter, brown sugar, heavy cream and salt. Cook until the mixture beings to bubble, whisking constantly then lower the heat and let cook for another 30 seconds to 1 minute. Remove from heat and stir in the vanilla.

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