Carrot cake sticky toffee pudding – Food & Home Magazine

Ingredients

• 170 grams fresh pitted dates
• 1 tsp baking soda
• 1 cup boiling water
• 10 tbsp unsalted butter, plus more for the pan
• 2 x 3/4 cup dark brown sugar
• 2 large eggs, at room temperature
• 2 tsp vanilla essence
• ⅓ cup milk
• 2 2/4 cups cake flour
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 ¾ cups grated carrots
• ***Sauce
• 8 tbsp unsalted butter
• 1 1/4 cups packed dark brown sugar
• 1 cup cream
• 2 teaspoons vanilla essence
• 1/2 teaspoon kosher salt
• Flaky salt, for sprinkling (optional)
• ***To serve
• Vanilla ice cream, for serving