Sticky Toffee Carrot Cake Puddings | Flavour Network

Ingredients

• 1 cup pitted dates, packed
• 1 tsp baking soda
• 1 cup boiling water
• 1 ¼ cup all-purpose flour
• 1 tsp baking powder
• ¾ tsp salt
• 1 tsp cinnamon
• ¼ tsp ground ginger
• ⅔ cup brown sugar
• 4 Tbsp butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1 cup grated carrots, packed (about 3-4 medium carrots)
• ½ cup chopped walnuts or pecans
• ¼ cup shredded coconut
• ½ cup butter
• ½ cup brown sugar, packed
• 1/3 cup heavy cream
• ¼ tsp salt
• ½ tsp vanilla