- 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
- 250 g Renshaw Tiger Orange Ready to Roll Icing
- Edible green laces
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Heat oven to 180°C/350°F/gas mark 4.
Grease and line an 18cm round cake tin with baking paper.
Mix the brown muscovado sugar, wholemeal and self-raising flours, bicarbonate of soda, mixed spice and orange zest in a bowl.
Whisk together the eggs and sunflower oil.
Stir in the dry ingredients and the grated carrot.
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.
Leave to cool.
Melt the white chocolate in a bowl over boiling water.
Crumb the carrot cake and blend in the white chocolate to a paste.
Divide the mix into 12 and roll each piece into a ball and then into a carrot shape.
Leave to set.
Lightly knead and roll out Renshaw Tiger Orange Ready to Roll Icing on a work surface lightly dusted with icing sugar.
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
Insert edible green laces in to the top of the carrot, snipping lengthways down the lace to look like a stem.