Description
This Sticky Carrot Date Cake with Spiced Toffee Sauce is a moist and flavorful dessert featuring grated carrots and Medjool dates, infused with warm spices like cinnamon, nutmeg, and ginger. The cake is topped with a luscious spiced toffee sauce that enhances its rich texture and sweetness, making it a perfect treat for any occasion.
Ingredients
Scale
Cake
- 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
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 Oven and Prepare Tin: 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 to prevent sticking.
- Mix Dry Ingredients: In a separate bowl, whisk together the plain flour, baking powder, salt, and the ground spices (cinnamon, nutmeg, and ginger) until well combined.
- Cream Butter and Sugar: Cream the softened unsalted butter and light brown sugar together until light and fluffy. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, gently folding them together to maintain the mixture’s light texture.
- Incorporate Carrots and Dates: Fold in the grated carrots and the soaked Medjool dates along with the soaking liquid to ensure the dates lend moisture and sweetness to the batter.
- Bake the Cake: Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake in the preheated oven for 35 to 40 minutes. Check for doneness by inserting a skewer into the center; it should come out clean.
- Prepare Spiced Toffee Sauce: While the cake bakes, combine double cream, light brown sugar, unsalted butter, ground cinnamon, ground cloves, and a pinch of salt in a saucepan over low heat. Stir continuously until the sugar dissolves and the sauce thickens to a smooth consistency.
- Finish and Serve: Once the cake is out of the oven, allow it to cool for a few minutes. Poke holes into the top with a skewer or fork, then pour half of the warm spiced toffee sauce over the cake to soak in. Serve the remaining sauce on the side or drizzle over individual slices.
Notes
- Make sure to soak the chopped dates in boiling water with baking soda to soften them before adding to the batter; this enhances moisture and flavor.
- Use a light hand when folding in the dry ingredients to keep the cake tender.
- The spiced toffee sauce can be prepared ahead and gently reheated before serving.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, substitute butter with a plant-based margarine and use coconut cream instead of double cream.
