Toffee, Pecan, Carrot Cake
Prep time
Cook time
Total time
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.
Recipe type: Cakes & Bakes
Serves: 8 slices
Ingredients
- 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
Instructions
- Preheat oven to 350F/180C
- Place the dates and figs in a bowl and pour over the bicarb of soda and boiling water, leave to one side.
- Cream together the butter and xylitol until pale add the beaten egg and vanilla extract gradually until you have a smooth mixture
- Sieve the flour into the mixture then fold, careful not to beat out the air and finally fold in the grated carrot and pecans
- Pour into a greased and joined 20cm round cake tin.
- Bake for 30 to 40 mins until a skewer comes out clean.
- for the toffee sauce
- Put all the ingredients into a small saucepan and warm gently till all the ingredients have melted and combined.
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