Description
This Carrot Cake Pudding Cake combines moist carrot cake with a luscious homemade toffee sauce that seeps into the cake for a rich, pudding-like texture. Featuring a blend of warm spices, shredded carrots, and a creamy, buttery toffee topping, this dessert is perfect for special occasions or comforting everyday treats.
Ingredients
Cake Ingredients
- 8 tablespoons unsalted butter
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/3 cups buttermilk
- 2 cups all-purpose flour (or 1:1 gluten free flour)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 1/2 cups finely shredded carrots
Toffee Sauce Ingredients
- 8 tablespoons butter
- 3/4 cup packed brown sugar
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- Chopped walnuts (optional, for topping)
Instructions
- Prepare the Toffee Sauce: In a medium stock pot over medium-low heat, combine the butter and brown sugar. Stir continuously for about 10 minutes until the sugar and butter completely blend into a smooth mixture.
- Add cream and vanilla: Stir in the heavy cream and vanilla extract carefully.
- Simmer the sauce: Cook the mixture for an additional 5 minutes without letting it boil—reduce heat if it starts to bubble. The sauce should become silky smooth.
- Cool the sauce: Remove from heat and transfer to a glass container to cool while you prepare the cake batter.
- Preheat oven and prepare baking dish: Preheat your oven to 350°F (175°C). Grease a 9x9x3-inch or 9x11x3-inch deep baking dish with nonstick baking spray.
- Cream sugars and butter: In a mixing bowl, beat together the granulated sugar, brown sugar, and 8 tablespoons unsalted butter for about 3 minutes until light and fluffy.
- Add wet ingredients: Mix in the eggs, vanilla extract, and buttermilk until all ingredients are well combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, and cloves evenly.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet mixture, stirring until just fully incorporated.
- Add shredded carrots: Gently fold the finely shredded carrots into the batter to maintain moisture and texture.
- Bake the cake: Pour the prepared batter into the greased baking dish. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean and the cake is set without jiggle.
- Cool the cake: Remove the cake from the oven and let it cool for about 10 minutes to allow the structure to set for the toffee sauce.
- Add toffee sauce to the cake: Using a toothpick, poke holes all over the cake’s surface. Pour the cooled toffee sauce evenly over the top so it seeps into the holes and absorbs fully.
- Rest and serve: Allow the cake to soak in the toffee sauce for at least 1 hour before serving to achieve the pudding-like texture. Optionally, sprinkle with chopped walnuts for added texture and flavor.
Notes
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- The toffee sauce must not boil during simmering to maintain smoothness and prevent burning.
- Allowing the cake to soak in the toffee sauce enhances the pudding texture, so patience is key.
- Serve this cake slightly warm or at room temperature for best flavor.
- Chopped walnuts add a nice crunch but can be omitted for nut-free diets.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
