Just in time for baking season, our Pastry Chef, Lauren Petri, is sharing the recipe for her Sticky Toffee Carrot Cake, as seen on Magdalena’s Fall Menu.
Sticky Toffee Carrot Cake
6 ounces (1 ½ sticks) unsalted butter
2 ¼ cup granulated sugar
6 whole eggs
1 T vanilla
2 cups medjool dates
3 cups water
2 ½ cups carrots, finely shredded
4 ¾ cups all-purpose flour
1 T baking powder
1 T baking soda
½ teaspoon salt
-Puree dates and water in a food processor until they become a fine paste. Mix in grated carrots. Set aside.
-In the small mixer bowl, beat sugar and butter together until light and fluffy. Slowly add eggs and then the vanilla (don’t worry if it starts to curdle, everything will come together at the end).
-Combine all dry ingredients together. Add half of the dry ingredients to the bowl, mix. Add half of the date mixture, mix. Repeat with the last of the dry and then the date mixture. Don’t overbeat the batter. Fold in dark raisins.
-Evenly distribute batter into small bundt pans and bake at 325F for 15 minutes or until the cakes spring back when touched.
Sticky Toffee Sauce
Makes 1 quart.
2 ½ cups heavy cream
4 ounces (1 stick) unsalted butter
½ cup golden syrup
1 cup sugar
-Bring everything to a boil and simmer on low 20-30 minutes until thickened.
Enjoy!
