13 February 2018

Carrot Cake Bites

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Serves

Serves 20

Total Time

55 Minutes

Ingredients

275g of organic brown self-raising flour

1 tsp of bicarbonate of soda

2 tsp of ground mixed spice

100g of dark muscovado sugar

250g of finely grated carrots

200g of sultanas

125ml of cold pressed rapeseed oil

2 large eggs, beaten

Grated zest and juice of 1 orange

100g of light soft cheese

1-2 tbsp of agave or maple syrup

Method

Step 1

Preheat the oven to 180°C, gas mark 4. Line a deep, 20cm square, non-stick cake tin with baking parchment.

Step 2

In a large bowl, stir together the flour, bicarbonate of soda, spice, sugar, carrots and sultanas. Make a well in the centre and add the oil, eggs and orange juice. Mix until well blended. Pour into the tin and bake for 35-40 minutes until risen and cooked through.

Step 3

Lift the cake onto a wire rack and leave to cool completely.

Step 4

Beat together the soft cheese, most of the orange zest and syrup (reserving a little zest for garnish).

Step 5

Spread the cream-cheese frosting on top of the cake, sprinkle over the remaining zest to decorate, then cut into squares to serve.

Recipe courtesy of Waitrose.

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