This rich yet simple carrot cake sauce has all the warm spice and perfect sweetness we love in a traditional carrot cake (but in dessert gravy form!). The perfect topping for your cakes, cheesecakes, ice creams, and more!
Equipment
- Medium Pot
- Spoon
- Grater
- Fine Mesh Sieve
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 cup finely grated carrots
- ¾ cup brown sugar packed
- 2 tbsp water
- ½ cup heavy cream
- ¼ cup unsalted butter cubed
- 2 tbsp maple syrup
- ¾ tsp cinnamon
- ¼ tsp nutmeg
- 1 pinch ground ginger
- ½ tsp salt
- 1 tsp vanilla extract
Instructions
- Combine grated carrots, brown sugar, and 2 tbsp water in a small pot. Place over medium heat and cook for 5–7 minutes until softened and almost jammy, stirring occasionally
- Stir in the butter, heavy cream, and maple syrup. Bring to a gentle simmer
- Add cinnamon, nutmeg, ginger, and salt. Simmer for 3–5 minutes until slightly thickened
- Remove from heat and stir in vanilla extract
- Cool for 5 minutes in the pot, before straining your sauce through a fine mesh sieve into a pitcher
- Serve warm over cake, pancakes, ice cream, and more. Enjoy!
Notes
*Make sure to freshly grate your carrots. If you buy them pre-grated, they will have lost some of their flavor (and likely have dried out)
