Sticky Toffee Carrot Cake Pudding
It has all the familiar flavours of carrot cake that you know and love, combined with the gooey moist texture of a sticky toffee pudding.
Full of gooey dates and grated carrots, it’s paired with an indulgent toffee sauce which soaks through the sponge for the most gorgeous texture.

Completely vegan and so easy to make!
Sticky Toffee Carrot Cake Pudding
Here’s Why You’ll Love This Sticky Toffee Carrot Cake Pudding:
This pudding is the perfect marriage of carrot cake and sticky toffee pudding
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner bakers
Made without eggs or dairy it can be made vegan and adapted for allergies

Sponge Key Ingredients
Flour:Â The trick to a soft, well risen puddings is self raising flour, in combination with levelling agents (trust me!)
Light and Dark Brown Sugar:Â Packed with molasses offering depth of flavours, more robust richness and moisture to your pudding.
Dates: for that honeyed sweetness, stickiness and a chewy bite to the sponge.
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Carrot - because you can't have a carrot cake without them! Grate these yourself for best results as the pre-shredded, supermarket options are often very dry and will not provide the moisture needed.
Recipe
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