Mini Sticky Toffee Carrot Cakes

Mini Sticky Toffee Carrot Cakes

  • Preparation 30 min
  • Cooking 35 min
  • Servings 8
  • Vegetarian
  • Nut-free

Categories

Ingredients

  • Caramel Sauce

    • 1 ½ cups (315 g) brown sugar
    • 2 tbsp (30 ml) water
    • 1 cup (250 ml) 35% cream
    • ½ cup (115 g) unsalted butter
  • Carrot Cakes

    • 1 ½ cups (225 g) unbleached all-purpose flour
    • 1 tsp baking powder
    • 1 tsp ground cinnamon
    • ½ tsp baking soda
    • ½ cup (115 g) unsalted butter, softened
    • ¾ cup (160 g) brown sugar
    • 2 eggs
    • 2 cups (220 g) carrots, grated
    • ½ cup (125 ml) crushed pineapple, not drained

Preparation

  • Caramel Sauce

  • Carrot Cakes

Note from Ricardo

To really enhance the flavour of the caramel, we start by caramelizing some of the brown sugar. You can omit this step and make a simplified caramel as we have done in our sticky toffee pudding and classic pouding chômeur recipes.

Personal Note