Toffee, Pecan, Carrot Cake
Recipe type: Cakes & Bakes
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices
This is a hybrid cake, half sticky toffee pudding half carrot cake. It came about on my Mum's very recent Birthday dinner. Her favourite cake is carrot cake and I wanted to combine that with an appropriate autumnal pudding and hey ho the Toffee Pecan Carrot Cake was born. For that occasion I served it warm, with lashings of toffee sauce and good quality vanilla ice cream.
  • 100g stoned dates, chopped
  • 75g figs, chopped
  • 1 tsp bicarb of soda
  • 175ml boiling water
  • 2 tsp strong coffee
  • 30g organic butter, softened
  • 150g xylitol
  • 2 free range eggs, beaten
  • 1 tsp vanilla extract
  • 225g unrefined self raising flour, I used wholemeal
  • 2 small carrots/1 large carrot grated
  • 75g chopped pecans
  • Toffee Sauce
  • 45g organic butter
  • 300mls organic double cream
  • 1 tbsp honey
  • ¾ tbsp mollasses
  • ½tbs maple syrup
  • 1oz pecan nuts, chopped
  • 1 vanilla pod
  1. Preheat oven to 350F/180C
  2. Place the dates and figs in a bowl and pour over the bicarb of soda and boiling water, leave to one side.
  3. Cream together the butter and xylitol until pale add the beaten egg and vanilla extract gradually until you have a smooth mixture
  4. Sieve the flour into the mixture then fold, careful not to beat out the air and finally fold in the grated carrot and pecans
  5. Pour into a greased and joined 20cm round cake tin.
  6. Bake for 30 to 40 mins until a skewer comes out clean.
  7. for the toffee sauce
  8. Put all the ingredients into a small saucepan and warm gently till all the ingredients have melted and combined.
Recipe by HEALTHY-CHEF at