Carrot Cake
Serves 12
30 mins prep
45 mins cook
75 mins total
A simple carrot cake cake, baked in a bundt pan, topped with a brown sugar sticky toffee pudding sauce and a cream cheese whipped cream.
Cake Batter
Sticky Toffee Sauce
Cream Cheese Whipped Cream
Scan QR code to shop the ingredients!
Get ingredients delivered
Scan QR code to shop the ingredients!
Get ingredients delivered
Cake Batter
Preheat the oven to 350 F and place a rack in the center of the oven.
With a box grater, or a food processor, grate the large carrots on the large hole side. Add the carrots and crushed pineapple (or applesauce and lemon juice) into a bowl and stir to combine.
In a separate large bowl, add in the white sugar, orange zest and grated ginger (ps there's no need to peel it). Rub the zest and ginger into the sugar with your fingers. Then add in the dark brown sugar, eggs, cinnamon, salt, and vanilla. Whisk until well combined.
Add in the sour cream and oil and mix again.
Dump in the all purpose flour, baking soda and baking powder. Whisk until about halfway mixed. Then add in the carrot and pineapple mixture and finish mixing with a rubber spatula.Spray your bundt pan with a baking spray that includes flour.
Pour the cake batter into the lined pan.
Bake the cake in the preheated oven for 25 minutes. After 25 minutes, rotate the cake 180 degrees and bake for another 10-15 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
Once baked, remove the cake from the oven and place on a wire rack to cool for about 15-20 minutes.
To flip the cake out, place a sheet of parchment over the cake and then a plate upside down over the parchment. Holding onto the pan, parchment and plate, flip the cake in one smooth move and the cake should fall right out of the pan. Leave it to cool completely before topping or stacking.
Sticky Toffee Sauce
In a small sauce pot add in the butter and place over low heat to melt. Add in the brown sugar and stir and cook until it starts to bubble. It'll look a little funny/ separated, no stress.
Slowly pour in the heavy cream while stirring. Stir constantly until just steaming, it doesn't need to boil. If using unsalted butter add a pinch of fine sea salt. Then remove from the heat and pour into a separate container to cool for at least 10 minutes.
The longer it cools the thicker it will become.
Cream Cheese Whipped Cream
This recipe makes a lot of the cream cheese whipped cream. For a normal amount to just top a small cake, cut the recipe in half.
In a medium mixing bowl add in the cream cheese and beat until smooth.
Add in half of the heavy cream and whip until stiff. Add in the second half of the cream and repeat whipping until stiff.
Last but not least, add in a pinch of salt and the juice of one lemon and whip once more.
Finishing Touches
To serve, slowly pour the sticky toffee sauce over the top of the cake so that it has a chance to sink in.
Top with a thick layer of the cream cheese whipped cream.
Finish off with a sprinkle of flaky salt and fresh fruit such as figs if you want!
Store leftovers in an airtight container in the fridge.