Sticky Toffee Carrot Cake with Cashews

What You'll Need
Carrot Cake
  • 1 cup pitted dates (softened in boiling water and baking soda)
  • 1 1/4 cup AP Flour 
  • 1/2 tsp salt 
  • 1 tsp baking powder 
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 2/3 cup brown sugar, packed 
  • 4 Tb melted butter 
  • 1 egg
  • 1 tsp vanilla 
  • 1/4 cup coconut flakes
  • 1/2 cup chopped Sea Salt Wrapped Cashews
  • 1 cup shaved/grated carrots 

 

Directions:

  1. Preheat oven to 350F. 
  2. Grease small loaf pans with oil, butter, or line with parchment paper
  3. Use a blender to puree your softened dates
  4. Separately, whisk flour, salt, ginger, cinnamon, and baker powder together
  5. In a large bowl, combine brown sugar, butter, and the egg. Once that is blended add in the pureed dates, vanilla and shredded carrots.
  6. Add in the dry ingredients until they are just barely blended. 
  7. Carefully mix in the chopped cashews and coconut until just incorporated. 
  8. Divide the batter evenly between three of the small loaf pans 
  9. Bake for ~35 minutes, checking for a clean toothpick pull from the center of each loaf 
  10. Let cool on a wire rack 

 

What You'll Need

Sticky Toffee Sauce 

  • 1/2 cup butter
  • 1/2 cup packed brown sugar 
  • 1/3 cup heavy cream
  • pinch of salt 
  • 1/2 tsp vanilla 

Directions:

  1. Add all ingredients to a small saucepan except for the vanilla 
  2. Cook over medium heat until bubbly, continuing to cook and stir vigorously for another 30-60 seconds 
  3. Remove from heat and stir in vanilla 
  4. Pour toffee sauce over cakes and enjoy!