Sticky Toffee Carrot Cake Pudding

Sticky Toffee Carrot Cake Pudding is everything I love about a warm, spiced carrot cake with a rich, buttery toffee sauce soaked right into it. The cake is soft and moist with plenty of carrots, cinnamon, and cloves, then that warm toffee sauce takes the whole thing over the top. I love making this when I want something a little more indulgent than a traditional carrot cake. Instead of cream cheese frosting, you poke the warm cake and pour the toffee sauce right over the top so it can soak into every bite. A sprinkle of chopped walnuts adds a little crunch, but they’re completely optional. Serve it warm with a scoop of vanilla ice cream and an extra drizzle of toffee sauce, and it’s SO good. It’s cozy, gooey, and exactly the kind of dessert I want when the weather starts cooling down.

Why You’ll Love This Sticky Toffee Carrot Cake Pudding

• Comforting Dessert: This cake is the perfect blend of sweet, warm, and cozy, making it ideal for chilly evenings or when you’re craving a nostalgic treat.
• Rich Flavor: The toffee sauce soaked into the cake gives it a rich, indulgent texture that takes the classic carrot cake to a whole new level.
• Simple Ingredients: You don’t need anything fancy for this recipe—just everyday ingredients that you probably already have in your pantry.
• No-Fuss Prep: With just a few steps and a little time in the oven, you’ll have a dessert that feels fancy without being complicated.
• Perfect for Sharing: This recipe makes enough to feed a group, making it the ideal dessert for family dinners, gatherings, or just sharing with friends.

Ingredients Needed To Make Sticky Toffee Carrot Cake Pudding

Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe. 

• All-purpose flour or 1:1 GF flour
• Baking powder
• Baking soda
• Kosher salt
• Ground cinnamon
• Allspice
• Ground cloves
• Granulated sugar
• Brown sugar
• Carrots, finely shredded
• Vanilla extract
• Eggs
• Buttermilk
• Chopped walnuts (optional)
• Butter
• Heavy cream

How To Make Sticky Toffee Carrot Cake Pudding

1. Prepare the toffee sauce: Melt butter and sugar together in a pot. Stir in cream and vanilla, and let it cook for a few minutes until smooth. Set it aside to cool.
2. Make the cake batter: Cream together butter and sugars until light and fluffy. Add eggs, vanilla, and buttermilk, then mix in dry ingredients. Gently fold in the shredded carrots.
3. Bake the cake: Pour the batter into a prepared baking dish and bake until a toothpick comes out clean and the cake is firm.

4. Cool and soak: Once the cake is baked, cool it for a bit, then poke holes in it. Pour the toffee sauce over the cake and let it soak in for about an hour before serving.

Commonly Asked Questions

How can I make sure the cake doesn’t turn out too dry?

To prevent a dry cake, make sure not to overbake it. Keep an eye on it during the last few minutes of baking, and once the toothpick comes out clean, take it out immediately. The toffee sauce will help add moisture and keep it deliciously moist!

Can I make this cake ahead of time?

Yes! You can make the cake ahead of time and let it soak with the toffee sauce. Just be sure to store it covered at room temperature, and it will stay fresh for a few days. It’s perfect for making the day before a gathering.

Can I substitute the buttermilk with something else?

If you don’t have buttermilk, you can substitute with a mixture of milk and lemon juice or vinegar. Simply add a teaspoon of lemon juice or vinegar to the milk and let it sit for a few minutes to sour.

How should I store any leftover cake?

Store any leftover cake in an airtight container at room temperature for up to a few days. If you’d like to keep it longer, it can be refrigerated for up to a week. Just make sure to reheat it gently so the toffee sauce stays gooey and delicious.

Can I freeze this cake?

Yes, you can freeze the cake. To do so, let it cool completely and then wrap it tightly in plastic wrap and foil. It will stay good in the freezer for up to a month. When you’re ready to enjoy, simply thaw it and reheat it in the oven or microwave.

Sticky Toffee Carrot Cake Pudding

Danielle Cochran

Sticky Toffee Carrot Cake Pudding is a moist spiced carrot cake soaked with rich homemade toffee sauce. Serve it warm with vanilla ice cream for an easy, indulgent dessert.

5 from 6 votes

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Toffee Sauce Soaking 1 hour hr

Total Time 2 hours hrs 15 minutes mins

Course Baking, Dessert

Cuisine American

Servings 10 People

Calories 480 kcal

Equipment

• Medium stock pot
• Mixing bowls (2)
• Whisk
• Hand or stand mixer
• 9x9x3-inch or 9x11x3-inch deep baking dish
• Glass container for sauce

Video

US CustomaryMetric

Ingredients

 

US CustomaryMetric

 

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For the Cake:

• 8 tablespoons unsalted butter
• 1/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/3 cups buttermilk
• 2 cups all-purpose flour (or 1:1 gluten free flour)
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 1/2 cups finely shredded carrots
• Chopped walnuts (for topping; optional)

For the Toffee Sauce:

• 8 tablespoons unsalted butter
• 3/4 cup packed brown sugar (packed)
• 3/4 cup heavy cream
• 1 teaspoon vanilla extract

Topping (Optional)

• homemade vanilla ice cream

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Instructions

 

For the Toffee Sauce (Prepare While Cake Bakes):

• Add butter and sugar to a medium stock pot over medium-low heat. Mix well for about 10 minutes until the sugar and butter are fully combined.
• Stir in heavy cream and vanilla.
• Cook for an additional 5 minutes without boiling. If it begins to boil, reduce heat.
• Sauce should be silky smooth. Remove from heat and pour into a glass container to cool.

For the Cake:

• Preheat oven to 350°F. Prepare a 9x9x3-inch or 9x11x3-inch deep baking dish with nonstick baking spray.
• In a mixing bowl, cream together both sugars and butter for 3 minutes until light and fluffy.
• Mix in eggs, vanilla, and buttermilk until well combined.
• In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, allspice, and cloves.
• Gradually add dry ingredients to wet ingredients and mix until fully incorporated.
• Gently fold in shredded carrots.
• Pour batter into the prepared baking dish. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean and the cake no longer jiggles.

Final Steps:

• Remove cake from the oven and allow it to cool for about 10 minutes.
• Poke holes all over the top of the cake with a toothpick. Pour the prepared toffee sauce over the cake, ensuring it soaks into the holes.
• Let the cake soak for at least 1 hour before serving.

Notes

The cake can be made a few days in advance, even with the toffee sauce. Keep it covered at room temperature.

Nutrition

Calories: 480kcalCarbohydrates: 54gProtein: 6gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 121mgSodium: 380mgPotassium: 207mgFiber: 1gSugar: 33gVitamin A: 4154IUVitamin C: 1mgCalcium: 140mgIron: 2mg

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This carrot cake pudding cake is one of my go-to comfort desserts whenever I’m craving something sweet but with a little twist. The rich toffee sauce soaking into the cake makes every bite feel indulgent without being overly heavy. It’s the kind of dessert that’s sure to impress at any gathering or just to enjoy with a cup of coffee on a quiet afternoon!