Baking ingredients
- 175 g brown muscovado sugar
- 100 g wholemeal self-raising flour
- 100 g self-raising flour
- 1 tsp bicarbonate of soda
- 2 tsp mixed spice
- 1 orange - zest only
- 2 eggs
- 150 ml sunflower oil
- 200 g carrots - grated
- 200 g white chocolate
Decorating ingredients
- 250 g Renshaw Tiger Orange Ready to Roll Icing
- Edible green laces
Renshaw products used
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Instructions
Baking Instructions:
Step 1
Heat oven to 180°C/350°F/gas mark 4.
Step 2
Grease and line an 18cm round cake tin with baking paper.
Step 3
Mix the brown muscovado sugar, wholemeal and self-raising flours, bicarbonate of soda, mixed spice and orange zest in a bowl.
Step 4
Whisk together the eggs and sunflower oil.
Step 5
Stir in the dry ingredients and the grated carrot.
Step 6
Pour the cake mix into the prepared tin and bake for 30 minutes until golden brown and a skewer comes out clean when inserted into the centre.
Step 7
Leave to cool.
Step 8
Melt the white chocolate in a bowl over boiling water.
Step 9
Crumb the carrot cake and blend in the white chocolate to a paste.
Step 10
Divide the mix into 12 and roll each piece into a ball and then into a carrot shape.
Step 11
Leave to set.
Decorating Instructions:
Step 12
Lightly knead and roll out Renshaw Tiger Orange Ready to Roll Icing on a work surface lightly dusted with icing sugar.
Step 13
Cut out circles that are 5 times bigger than each individually moulded carrot cake mixture. Fold the circle of icing around the carrot and until it looks like a pasty. Cut the excess paste off with a pair of scissors. Mark lines on the carrot with the back of a knife
Step 14
Insert edible green laces in to the top of the carrot, snipping lengthways down the lace to look like a stem.
