Get playful in the kitchen with these quirky carrot cake bites covered is easy to roll orange icing. Use them to decorate a larger cake or hand them out to children on an Easter egg scavenger hunt...
Carrot Cake Bites
175g (6oz) brown muscovado sugar
100g (4oz) wholemeal self-raising flour
100g (4oz) self-raising flour
1 teaspoon bicarbonate of soda
2 teaspoons mixed spice
1 orange, zest only
150ml (5floz) sunflower oil
200g (7oz) carrots, grated
200g (7oz) white chocolate
250g Renshaw Ready to Roll Icing in Orange
Green laces or apple winders
Heat oven to 180C/350F/gas mark 4. Grease and line in 18cm (7") round cake tin with baking paper.
Mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest in a bowl. Whisk together the eggs and 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 the microwave or 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. To speed up the setting you can place them in the fridge. If the cake is not moulding you can add more melted chocolate.
Lightly knead and roll out Renshaw Orange Ready to Roll Icing on a work surface lightly dusted with icing sugar.
Cut out circles that are 5x bigger than the carrots. Fold the circle of icing around the carrot 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.
Place green laces or apple winders in the top of the carrot to look like a stem.
For more recipes, quality ingredients and expert advice visit the Renshaw Baking website here.
Will you be baking these cakes?
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