Makes: 8 servings
Ready in: 60 minutes
This year at our community holiday meals our Food Skills Coordinator, Marlee Lacourciere made a delicious sticky toffee carrot cake, and it was a HUGE hit!
1 ½ cups brown sugar
1 cup 35% cream
2 Tbsp water
½ cup unsalted butter
1 ½ cups unbleached all-purpose flour
1 tsp ground cinnamon
½ cup unsalted butter, softened
½ cup crushed pineapple, not drained
1 tsp baking powder
½ tsp baking soda
3/4 cup brown sugar
2 cups carrot, grated
In a pot, bring 1/2 cup of the brown sugar and the water to a boil. Cook without stirring until the mixture starts to caramelize and smoke slightly. Remove from the heat. Gradually add the cream. Watch out for splattering. Add the remaining brown sugar and the butter. Bring to a boil stirring constantly. Simmer for 1 minute. Remove from the heat.
With the rack in the middle position, preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease or parchment paper line a 9" x 13" baking dish.
In a bowl, combine the flour, baking powder, cinnamon and baking soda.
In another bowl, whisk together the butter and brown sugar. Add the eggs and whisk until smooth. Using a wooden spoon, add the carrots and pineapple, then the flour mixture. Pour batter into the baking dish and smooth out the top.
Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Serve with caramel sauce (and some fresh raspberries if you have them) on top.
If you want to share any photos of your cooking or have any questions please feel free to get in touch with Marlee at email@example.com.