Mini Sticky Toffee Carrot Cakes
Ингредиенты
- 1 ½ cups (315 g) brown sugar
- 2 tbsp (30 ml) water
- 1 cup (250 ml) 35% cream
- ½ cup (115 g) unsalted butter
- 1 ½ cups (225 g) unbleached all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (160 g) brown sugar
- 2 eggs
- 2 cups (220 g) carrots, grated
- ½ cup (125 ml) crushed pineapple, not drained
Инструкция
- In a pot, bring ½ cup (105 g) of the brown sugar and the water to a boil (see note). Cook without stirring until the mixture starts to caramelize and smoke slightly. Remove from the heat. Gradually add the cream. Watch out for splattering. Add the remaining brown sugar and the butter. Bring to a boil while stirring constantly. Simmer for 1 minute. Remove from the heat.
