Carrot Cake Pudding Cake

A deliciously moist and dense carrot cake pudding cake topped with a silky toffee sauce. Perfect for holiday gatherings.

By @thesaltycooker

Original recipe source

Carrot Cake Pudding Cake

Cook time: 55 minutes

Servings: 8

Ingredients

  • 0 nonstick baking spray
  • 0.33 cup granulated sugar
  • 0.33 cup brown sugar
  • 8 tablespoons butter softened
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1.33 cup buttermilk
  • 2 cups gluten-free flour or all-purpose flour
  • 2 teaspoons baking powder
  • 0.25 teaspoon baking soda
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon allspice
  • 0.25 teaspoon ground cloves
  • 1.5 cups carrots finely shredded
  • 0.75 cup brown sugar packed
  • 8 tablespoons butter
  • 0.75 cup heavy cream
  • 1 teaspoon vanilla extract
  • 0 walnuts chopped

Instructions

  1. Preheat the oven to 350 degrees F. Prepare a 9x9x3” deep baking dish by spraying it with nonstick baking spray.
  2. Mix together 1/3 cup of granulated sugar, 1/3 cup of brown sugar, and 8 tablespoons of butter in a mixing bowl for 3 minutes until light and fluffy.
  3. Mix in 3 eggs, 2 teaspoons of vanilla extract, and 1 1/3 cups of buttermilk into the sugar and butter mixture.
  4. In a separate bowl, combine 2 cups of gluten-free or all-purpose flour, 2 teaspoons of baking powder, 1/4 teaspoon of baking soda, 1/2 teaspoon of kosher salt, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of allspice, and 1/4 teaspoon of ground cloves. Mix well.
  5. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in 1 1/2 cups of finely shredded carrots.
  6. Pour the batter into the prepared baking dish and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
  7. While the cake is baking, make the toffee sauce by melting 8 tablespoons of butter in a medium stockpot over medium/low heat. Add 3/4 cup of packed brown sugar and stir continuously for about 10 minutes until the mixture is well-combined.
  8. Stir in 3/4 cup of heavy cream and 1 teaspoon of vanilla extract into the toffee sauce. Cook for an additional 5 minutes, making sure it remains silky smooth and does not boil. Remove from heat and pour into a glass container to cool.
  9. Once the cake is baked, remove it from the oven and allow it to cool. Poke holes all over the top with a toothpick and then pour the toffee sauce over it, letting it soak for at least 1 hour.
  10. Garnish the top of the cake with chopped walnuts before serving.
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