Ingredients
1.5 cups all-purpose flour
1 cup pitted Medjool dates, chopped
1 cup boiling water
1 tsp baking soda
1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 large eggs
1.5 cups finely grated carrots
1 tbsp fresh ginger, grated
1 tsp ground ginger
1 tsp vanilla extract
1/2 tsp salt
For the glaze: 1/2 cup heavy cream, 1/2 cup brown sugar, 1/4 cup butter, 1 tsp vanilla
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.
Step 2: In a small bowl, combine the chopped dates, boiling water, and baking soda. Let sit for 15 minutes to soften.
Step 3: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
Step 4: Beat in the eggs one at a time, then stir in the grated carrots, fresh ginger, and vanilla extract.
Step 5: Whisk together the flour, ground ginger, and salt in a separate bowl. Gradually add to the wet ingredients.
Step 6: Stir in the date mixture (including the soaking liquid) until just combined, then pour the batter into the prepared pan.
Step 7: Bake for 40-45 minutes or until a skewer comes out clean. While baking, simmer the glaze ingredients in a saucepan for 5 minutes.
Step 8: Poke holes in the warm cake and pour the hot toffee glaze over the top before serving.
Notes
Ensure carrots are grated finely for the best texture. Medjool dates provide the most moisture.
- Prep Time: PT25M
- Cook Time: PT45M
- Category: Baked Goods
- Cuisine: British-American Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 410 kcal
- Sugar: 45g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
Keywords: carrot cake, sticky toffee pudding, ginger cake, date cake, toffee glaze, autumn dessert
