Page 320 - YC Cooking School

1 x simple carrot cake

3-4 Tbsp (45 - 60ml) tinned caramel
200g white chocolate
Edible decorative sprinkles

Tools

Large loaf tin
Kitchen scale
Cup measures
Chopping board
Knife
Sieve
Food processor, for grating carrots and apples (optional)
Mixing bowls

Kitchen spoons
Whisk
Skewer
Wire cooling rack
Can opener
Medium-sized heavy-based pot
Ovenproof bowl
24 bamboo skewers or cake pop sticks

3-4 tall glass jars or glasses, to stand the cake pops in

What to do:

For the carrot cake

1. Preheat the oven to 180°C and lightly grease or line a loaf tin with baking paper.
2. Sift the flour and baking powder into a bowl, and then stir in the sugar, nuts, carrot,

apple, ginger, cinnamon and nutmeg.
3. In a separate bowl, whisk the eggs, oil and vanilla essence and then mix into the carrot
mixture.
4. Pour the mixture into the loaf tin and bake for 40–45 minutes, or until lightly golden
and a skewer inserted into the center of the cake comes out clean.
5. Remove the cake from the oven and allow to cool for a few minutes before turning out
onto a wire rack to cool completely.

For the cake pops

1. Crumble the cake into a mixing bowl and mix until you have fairly fine crumbs.

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