Butterscotch Sauce

4 tbsp unsalted butter

1 cup heavy cream

1 ½ lbs dark brown sugar

1 tsp kosher salt

1/3 cup dark rum such as Meyer’s

Carrot Cake Batter

1 cup all purpose flour

2/3 cup dark brown sugar, firmly packed

¼ cup granulated sugar

1 ½ tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

½ tsp ground cloves

½ tsp ground allspice

½ tsp freshly grated nutmeg

1 tsp salt

2/3 cup vegetable oil

3 large eggs

1½ cups finely grated carrots

½ cup canned crushed pineapple, drained of all liquid

Powdered Sugar for dusting

Zest of 1 orange


Butterscotch Sauce

Combine all ingredients in a medium saucepan and bring to a simmer, stirring constantly over medium heat. Continue to simmer for 2 minutes and remove from heat.

Carrot Cake Batter

Preheat oven to 350°F. Combine all ingredients into a bowl of a standing-mixer fitted with the paddle attachment. Mix until well combined. Spray madeleine molds with non-stick cooking spray. Fill the molds and bake for approximately 8-10 minutes or until deep golden brown in color and springy to the touch. Remove from oven and while warm, brush top of each madeleine with butterscotch sauce. Transfer warm madeleines to a serving dish. Dust with powdered sugar and orange zest and serve warm with extra butterscotch sauce on the side.