From the Kitchen of Executive Chef Ian Rynecki.
Makes 12 individual sized cakes.
For the Carrot Cakes
12 oz sugar
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.