- In a pot, bring ½ cup (105 g) of the brown sugar and the water to a boil (see note). Cook without stirring until the mixture starts to caramelize and smoke slightly. Remove from the heat. Gradually add the cream. Watch out for splattering. Add the remaining brown sugar and the butter. Bring to a boil while stirring constantly. Simmer for 1 minute. Remove from the heat.
- With the rack in the middle position, preheat the oven to 400°F (200°C). Butter eight 3 ¼-inch (8.5 cm) ramekins, each with a ½-cup (125 ml) capacity. Place the ramekins on a baking sheet lined with parchment paper.
- Pour 2 tbsp (30 ml) of the caramel sauce into each ramekin. Set the remaining sauce aside until ready to serve.
- In a bowl, combine the flour, baking powder, cinnamon and baking soda.
- In another bowl, cream the butter and brown sugar with an electric mixer. Add the eggs and whisk until smooth. Using a wooden spoon, add the carrots and pineapple, then the flour mixture. Divide the batter among the ramekins, about 6 tbsp (90 ml) per ramekin.
- Bake for 25 to 30 minutes or until a toothpick inserted in the centre of a cake comes out clean.
- Run a thin blade between the cakes and the ramekins. Unmould the cakes while they are still hot and place on plates. Cover with the remaining caramel sauce.
To really enhance the flavour of the caramel, we start by caramelizing some of the brown sugar. You can omit this step and make a simplified caramel as we have done in our sticky toffee pudding and classic pouding chômeur recipes.