Ingredients
Scale
- 2 cups grated carrots
- 1 cup brown sugar
- 3 large eggs
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup chopped walnuts
- 1 cup chopped dates
- ½ cup unsalted butter, melted
- ½ cup sticky toffee sauce (plus extra for drizzling)
- Pinch of salt
Instructions
- In a large mixing bowl, combine the grated carrots, brown sugar, and eggs. Whisk until smooth.
- Sift flour, baking powder, baking soda, cinnamon, nutmeg, and salt into a separate bowl. Fold these into the carrot mixture.
- Gently fold in chopped walnuts and dates.
- Pour batter into a greased cake pan and bake at 350°F (175°C) for 30-35 minutes, or until a toothpick comes out clean. Cool and drizzle with sticky toffee sauce before serving.
Notes
- Store the cake in an airtight container in the refrigerator for optimal freshness.
- Best enjoyed within 3-5 days, or freeze individual slices for up to 3 months.
- Pair it with whipped cream or vanilla ice cream for a decadent dessert experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
