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Carrot Cake Bites Recipe

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makes

12

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

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.