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Sticky date and carrot pudding

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  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • Vegetarian

If carrots and dates are two of your favourite ingredients in a dessert, wait till you try them together in this decadent pudding.

  • Serves12
  • Cook time1 hour
  • Prep time15 minutes, + standing & cooling time
Sticky date and carrot pudding


  • 250g dried dates, chopped
  • 1 cup (250ml) boiling water
  • 1 tsp bicarbonate of soda
  • 100g butter, softened
  • 1 1/4 cups (275g) brown sugar
  • 1 large carrot, peeled, coarsely grated
  • 3 Coles Australian Free Range Eggs
  • 1 1/2 cups (150g) self-raising flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

Butterscotch sauce

  • 1/2 cup (110g) brown sugar
  • 1/2 cup (125ml) thickened cream
  • 40g butter, chopped
  • 1/2 tsp salt

Nutritional information

Per serve: Energy: 1539kJ/368 Cals (18%), Protein: 4g (8%), Fat: 15g (21%), Sat Fat: 9g (38%), Sodium: 333mg (17%), Carb: 56g (18%), Sugar: 46g (51%), Dietary Fibre: 3g (10%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Grease a 22cm (base measurement) square cake pan and line with baking paper, allowing the sides to overhang. Place dates in a large heatproof bowl. Pour over the boiling water and set aside for 5 mins to soak. Stir in the bicarbonate of soda and soak for a further 1 min.

  2. Step 2

    Transfer half the date mixture to a food processor and process until smooth. Add the butter and sugar and process until well combined. Add to the remaining date mixture with the carrot and stir to combine. Add eggs and stir to combine. Add flour, cinnamon and nutmeg and stir to combine. Pour into prepared pan and smooth the surface.

  3. Step 3

    Bake for 45-50 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool.

  4. Step 4

    Meanwhile, to make the butterscotch sauce, place the sugar, cream, butter and salt in a medium saucepan over medium heat. Cook, stirring, for 2-3 mins or until the butter melts and sugar dissolves. Increase heat to high and bring to a simmer. Cook for 5 mins or until the sauce thickens slightly.

  5. Step 5

    Cut the pudding into pieces and place on serving plates. Drizzle with butterscotch sauce to serve.

Recipe tip

Serve with chopped pistachios and double cream or dollop cream

Use it up 
Wondering what to do with that leftover cream? Use it to top other desserts.