Carrot Cake Rusks
All the best things about carrot cake in rusk form
Makes enough for: 1 batch rusks
Ingredients
- 150 g butter, softened
- 1 egg
- 333 g self raising flour, sieved
- 167 g grated carrot
- 100 mls milk
- 100 g coconut sugar
- 52 g flaked almonds
- 50 g raisins
- 5 mls baking powder
Method
- Preheat the oven to 180° Celsius
- Place the butter into a stand mixer bowl and cream until light
- Add the egg and beat until combined
- Add the flour, carrot, milk, sugar, almonds, raisins, and baking powder
- Mix to combine then place the mixture into a lined brownie tin
- Cut the batter into rusks, either 4cm x 2cm, or 3cm x 3cm
- Place the tin into the oven and bake for 45 minutes then remove the tin from the oven
- Reduce the oven temperature to 100° Celsius, break the rusks apart and place directly onto the wire rack of your oven
- Bake for 3 hours then turn the oven off and leave the rusks in the oven to dry out overnight
- Remove the rusks from the oven and store in an airtight container to retain the crunch