Rudolph’s carrot patch cakes

Rudolph’s carrot patch cakes

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Cooking time

Prep: 50 mins Cook: 35 mins

Skill level

Easy

Servings

Makes about 7

These chocolate carrot loaf cakes with edible vegetable decoration can be left as a present for Santa's reindeer - or enjoyed all year round

Nutrition and extra info

Additional info

  • un-iced
Nutrition info

Nutrition per cake

kcalories
599
protein
5g
carbs
76g
fat
31g
saturates
12g
fibre
2g
sugar
67g
salt
0.8g
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Ingredients

  • 140g light soft brown sugar
  • 100g self-raising flour
  • 3 tbsp cocoa powder
  • ¼ tsp bicarbonate of soda
  • ½ tsp mixed spice
  • 1 tsp ground cinnamon
  • zest 1 orange
  • 2 medium eggs
  • 100ml sunflower oil
  • 50ml milk
  • 100g carrots (about 2 medium sized), grated

For the icing and to decorate

  • orange and green food colouring
  • 140g fondant icing
  • 100g butter, chopped
  • 2 tbsp cocoa powder
  • 200g icing sugar
  • 2 tbsp milk
  • 25g desiccated coconut
  • few parsley sprigs and edible green glitter (optional)

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Method

  1. Heat oven to 180C/160C fan/gas 4. Arrange 6 mini loaf cases (8 x 4 x 4cm) on a baking tray. In a large bowl, mix the sugar, flour, cocoa, bicarbonate of soda, spices, orange zest and ¼ tsp salt. In a jug, whisk the eggs, oil, milk and carrots. Pour the wet ingredients into the dry and mix thoroughly. Divide the mixture between the cases and bake for 30 mins until risen and cooked through. Transfer to a wire rack to cool.
  2. While the cakes are cooking, make the carrot decorations. Mix the orange food colouring into the fondant icing until evenly coloured, then divide into 6 pieces. Roll each piece into a cyclinder, about 5cm long, then roll one end a little thinner to create a carrot shape. Use a cocktail stick to make indentations along the sides. Set aside, standing them on their fattest end, to firm up for 30 mins. Now make the chocolate icing. Put the butter, cocoa, icing sugar and milk into a saucepan, and bubble for a few mins, stirring with a small whisk until smooth and shiny. Set aside to cool for 20 mins. For the green coconut ‘grass’, tip the coconut into a small bowl, add a little green food colouring and mix until evenly coated.
  3. To assemble the cakes, first cut a little hole, about 1cm, into the centre of each to ‘plant’ your carrot later. Stir the icing and spread over the cakes to cover the surface. Push your carrot into the centre, then scatter the green coconut around the edges. Stick a sprig of parsley into the top of each carrot and sprinkle the coconut grass with green edible glitter, if you like. Can be stored in a sealed cake tin for up to 3 days.

Recipe from Good Food magazine, December 2013

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Comments

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lemon_farmer's picture

These little fellas won me a baking competition at work - I did nine, each with a tag for one of Santa's reindeer (and a tenth with my son's name on so he had one left behind to eat). Use silver glitter and increased ingredients by 50%. Also use rosemary not parsley. Amazing stuff, I'd say it's medium difficulty, just because of the faff, but it tastes great, the bake is brilliant and the effect is 'wowzer'.

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