Carrot Tea Cake with Sticky Toffee Glaze
If you needed another way to get your vegetables in, carrot cake should be at the top of your list for tea time sandwiches!
- Total
- about 2 hours
- Makes
- 16 small squares
Recipe
Carrot Tea Cake with Sticky Toffee Glaze
- Prep
- 25 minutes
- Cook
- 30 to 35 minutes
- Rest
- 1 hour
- Total
- about 2 hours
- Makes
- 16 small squares
Ingredients
Carrot cake
Sticky toffee glaze
Instructions
- 1
Prepare the pan
Heat the oven to 350°F. Line an 8-inch square pan with parchment, leaving enough overhang to lift out the cake.
- 2
Mix the dry ingredients
Whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
- 3
Mix the wet ingredients
Whisk the brown sugar, oil, eggs, and vanilla until smooth.
- 4
Finish the batter
Fold the dry ingredients into the wet ingredients. Add the carrots and walnuts, if using. Stop mixing as soon as the flour disappears.
- 5
Bake
Spread the batter in the pan. Bake for 30 to 35 minutes, until the center springs back lightly and a tester comes out with a few moist crumbs.
- 6
Cool
Let the cake cool in the pan for 20 minutes, then lift it onto a rack.
- 7
Make the glaze
Combine the butter, brown sugar, cream, date syrup, vanilla, and salt in a small saucepan. Bring to a gentle simmer over medium-low heat. Cook for 3 to 4 minutes, stirring frequently, until dark and glossy.
- 8
Glaze the cake
Let the glaze cool for about 10 minutes. Spread it over the slightly warm cake. Leave the cake at room temperature until the topping sets, then cut it into 16 squares.
Estimated nutrition
Per serving (1 of 16)
- Calories
- 221 kcal
- Protein
- 2 g
- Carbs
- 24.9 g
- Fat
- 12.9 g
Calculated from the listed amounts. Optional or unmeasured additions are excluded; brands, substitutions, and cooking losses can change the result.
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Carrot Tea Cake with Sticky Toffee Glaze
Nutrition · Per serving (1 of 16)
- Protein
- 2 g
- Carbs
- 24.9 g
- Fat
- 12.9 g
221 Cal
Estimated · optional extras excluded
Carrot Tea Cake with Sticky Toffee Glaze
Prepare the pan
Heat the oven to 350°F. Line an 8-inch square pan with parchment, leaving enough overhang to lift out the cake.
All ingredients · 18
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Shortcut
Prepare a boxed carrot cake mix and bake half of the batter in an 8-inch square pan. Check the package before freezing raw batter. If the package warns against it, bake the extra batter as cupcakes.
Make the sticky-toffee glaze from scratch since that is the part that makes this cake distinct.
Substitutions
Date syrup: Use molasses, dark corn syrup, or maple syrup. Molasses gives the darkest topping.
Heavy cream: Full-fat coconut milk works, although the glaze will carry a mild coconut flavor.
Walnuts: Use pecans or leave the nuts out.
Neutral oil: Melted butter works but produces a slightly firmer cake after refrigeration.
Sticky-toffee glaze: Use a thin layer of cream-cheese frosting when you want the more familiar carrot-cake finish.
Make ahead and storage
The cake keeps for three days in an airtight container at room temperature. Refrigerate it when your kitchen is warm, then let the pieces sit out for 20 minutes before serving.
Freeze the unglazed cake for up to two months.
Glaze troubleshooting
Is the glaze a little grainy? The sugar probably needs another minute. Keep the heat low and stir along the bottom of the pan until the glaze looks dark and glossy.
Use freshly grated carrots
Freshly grated carrots soften more easily and release more moisture. Bagged shredded carrots tend to be too thick for a small tea cake. Chop them before measuring if they are your only option.
