Mini Sticky Toffee Carrot Cakes

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