Vegan Sticky Toffee Carrot Pudding
If a carrot cake had a child with a sticky toffee pudding, this is exactly what it would be. This vegan sticky toffee carrot pudding™ is as rich, buttery, and saucy as one could wish of a sticky toffee pudding, with the added benefit of having an ultra soft and moist interior (sorry, sometimes the world is called for), that’s perfectly spiced and nutty.
220g dates, pitted and chopped
250ml plant based milk
110g plant based butter, at room temperature
110g light brown sugar
230g plain flour
1 tsp baking powder
1 tsp baking soda
¼ tsp ground cinnamon
¼ tsp ground ginger
½ tsp salt
2 carrots (around 130g), grated
100g pecans or walnuts, finely chopped
160g brown sugar
75ml plant based cream
110g plant based butter
¼ tsp salt
Preheat the oven to 180˚C fan/200˚C conventional. Grease and line a baking tin.
Add the chopped dates and plant based milk into a small saucepan. Heat the dates and milk over medium low heat for 3-4 minutes.
When the dates have softened, mash them with a fork, until they’ve completely broken down. Set the mixture aside to cool slightly for 5 minutes.
In the meantime, add the plant based butter and light brown sugar to a large bowl. Use an electric mixer or a wooden spoon to beat the butter and sugar together until light and fluffy - this can take anywhere from 2-4 minutes, depending on whether you're using an electric mixer or not.
Stir the cooled date mixture into the butter and sugar mixture, until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, spices and salt.
Fold the dry ingredients into the wet ingredients, until just combined. Last, fold in the grated carrots and pecans.
Pour the batter into the prepared baking tin. Bake the pudding for 25-30 minutes, until it’s golden brown and a toothpick inserted into the centre comes out clean. Let the pudding cool for 10-15 minutes.
In the meantime, prepare the toffee sauce. In a small saucepan combine the plant based butter, light brown sugar and plant based cream.
Stir the ingredients together and bring them to a boil over medium heat. Simmer the sauce for 8-10 minutes, until it has darkened in colour and thickened. Stir in the salt.
Slice the carrot pudding and serve, topped with a spoonful of the toffee sauce and a dollop of cold plant based cream.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.