To make the pudding, it is easiest to prepare using a food processor. Place the butter, eggs and sugar in the bowl of a food processor and pulse until the ingredients are smooth. Add in the grated carrot and apple, followed by the golden syrup and alcohol and pulse together again. Add in the flour, mixed spice, bicarbonate soda, chopped dates and walnuts and pulse again till all the ingredients are well combined. Butter small individual pudding tins or foil containers and place a small disk of greaseproof paper in the bottom. Divide the pudding mixture into the prepared tins or cases and smooth out the top. Bake in the oven at 160`c for approximately 30 minutes, or until a skewer inserted into the pudding comes out almost clean. Meanwhile, you can prepare the toffee sauce. Place the sugar into a frying pan and cook until the sugar has dissolved and has turned golden and bubbling. Add the butter and cream to the remaining caramel in the pan. Turn up the heat and bring to a simmer stirring constantly until you have a delicious toffee sauce. When the pudding is cooked and you are ready to serve, turn the puddings out into deep serving plates and spoon around half of the warm toffee sauce. Place a scoop of vanilla ice-cream onto each pudding and pour the remaining toffee over the top. Serve immediately.