From the Kitchen of Executive Chef Ian Rynecki.

Makes 12 individual sized cakes.


For the Carrot Cakes

12 oz sugar

3 eggs

8 oz vegetable oil

¼ teaspoon salt

8.5 oz flour all purpose

1/2 tablespoon baking soda

1/2 tablespoon cinnamon

¼ teaspoon allspice

¼ teaspoon nutmeg

10 oz carrots, peeled & shredded

For the Toffee Sauce

6 oz dark brown sugar

1 oz dark corn syrup

3.3 oz butter

5 fluid oz heavy cream


Preheat oven to 235°, then begin by whisking sugar and eggs together for 5 minutes, combining slowly until egg and sugar mixture begins to take on a ribbon-like quality.

Combine dry ingredients and add to above mixture, making sure to scrape the bowl to combine everything.

Add in shredded carrot, mix until combined

Pour batter ¾ of the way up in muffin tins, bake at 325° for 15-18 minutes, until done. Cakes are done when a toothpick comes out clean. 

To make toffee sauce:

Bring brown sugar, dark corn syrup, butter, and heavy cream to a boil, then allow sauce to cool. While cakes are cooling, carefully spoon ½ oz of the sauce onto each cake. After 30 minutes, spoon another ½ oz of sauce onto cakes.

Serve with vanilla gelato and candied nuts.

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