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    Carrot cake bites

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    Carrot cake bites

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes to 40 minutes
    • Total time: 55 minutes

    Makes: 20


    275g Duchy Originals from Waitrose organic brown self raising flour
    1 tsp bicarbonate of soda
    2 tsp ground mixed spice
    100g dark muscovado sugar
    250g finely grated carrots
    200g sultanas
    125ml Waitrose Leckford Estate cold pressed rapeseed oil
    2 large Waitrose free range British Blacktail eggs, beaten
    Grated zest and juice of 1 orange
    100g essential Waitrose lighter soft cheese
    1-2 tbsp agave or maple syrup


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

    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.

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

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

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

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