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Carrot Cake Bites
Makes: 16
Prep: 20mins
Bake: 45-50mins
Cake
- 90g plain flour
- 130g wholemeal flour
- 1.5 tsp baking powder
- ½ tsp bicarbonate soda
- 1 tsp ground cinnamon
- Pinch salt
- 335g grated carrot
- 150g raisins
- 80ml vegetable oil
- 120g honey
- 2 medium eggs
- 245g Greek yoghurt
- Dash vanilla
- 30g brown sugar
Icing
- 300g full fat cream cheese
- 160g icing sugar
- Dash vanilla
- 100ml cream, whipped
Method
- Preheat your oven to 180C/160C fan.
- Line a 9” square baking tin with parchment. Set aside
- Add the wholemeal flour, plain flour, soda, baking powder, salt, spices and raisins to a bowl and mix well.
- In a separate bowl, add the oil, eggs, yoghurt, vanilla, honey and brown sugar and whisk to combine.
- Add the wet ingredients to the dry and fold through.
- Finally add the grated carrot and mix, use the largest side of the grater as we are looking for large pieces of carrot not a fine mushy texture.
- Spoon this mix into the lined baking tin.
- Place in the preheated oven and bake for 45-50 minutes.
- Remove and allow to cool.
- Once cold, cut them into bite size pieces.
- If you have opted to make the icing, into a bowl, add the cream cheese and icing sugar and vanilla and whisk until thick and combined.
- Fold through the whipped cream, spoon this into a piping bag fitted with a round nozzle and pipe some on top of the carrot cake bites.
- Garnish with sliced carrot & edible flowers.
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