Sticky Toffee Carrot Cake

1. Grease and line 6 ramekins or 9-inch cake pan with parchment paper, set aside.
2. In a bowl, add chopped dates, baking soda and boiling water. Let sit for 10 minutes to soften then puree smooth.
3. In a bowl, whisk together dry ingredients, set aside.
4. In a large bowl, beat dark brown sugar and eggs until pale. Mix in vanilla and butter. Add dry ingredients and mix until just combined, make sure to scrape bottom of bowl. Fold in carrots, chopped pecans and coconut.
5. Divide between prepared ramekins or cake pan and bake in 350°F convection or 375°F conventional oven for 20-25 minutes (adjust time for 9-inch cake). To check doneness, a toothpick inserted into the centre should come out mostly clean or internal temperature reaches 200-205°F.
6. Make the toffee sauce: combine all the ingredients in a saucepan, cook over medium heat stirring constantly until mixture thickens slightly, about 5 minutes. Garnish with flaky salt.