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Carrot Cake Steamed Sponge


Carrot Cake Sponge

  • 100g Butter
  • 100g Sugar
  • 2 Eggs
  • 2 Tbsp Whole milk
  • 100g Self Raising Flour
  • 50g Chopped Pecans
  • 50g Raisins
  • 1 tbsp Pumpkin Spice
  • 1 Medium Carrot Grated approx 100g

Toffee Sauce

  • 150 ml Double Cream
  • 50g Butter
  • 75g Brown Sugar
  • 1/2 tsp Vanilla


  • Cream the butter and the sugar together. Add in the eggs and mix well. Add in the milk and stir.
  • Sieve the flour into a seperate bowl and mix through the chopped pecans, raisins, pumpkin spice and grated carrot into the flour.
  • Pour the flour mixture into the egg mixture and mix through well. You may need an additional splash of milk to create a nice cake batter consistency..
  • Pour into a well greased steamer with a lid and steam in a pan of boiling water on a medium simmer for 2hrs.
  • Remove steamer and cool while you make the toffee sauce.
  • Add all of the ingredients to a small saucepan and cook on a medium heat until combined. Simmer for 5 minutes and serve.
  • Remove pudding from steamer and pour over toffee sauce.