Carrot Cake Rusks
This bakery trick takes our beloved carrot cake to new heights – perfect for dunking and best enjoyed with a cup of English breakfast tea.
SERVES 27 Rusks
PREP TIME 10 mins
COOKING TIME 130 mins
DECORATING TIME 5 mins
DIFFICULTY Easy
1
Rich’s® Carrot cake loaf
150 g
White Chocolate
- While frozen, place the carrot cake on its side and cut into 3 equal slices lengthways.
- Place up right and cut it into three equal portions vertically then again horizontally.
- You should now have carrot cake batons.
- Spread these batons onto a lined baking tray.
- Dehydrate in an oven for 2 hours at 120°.
- Hint: Alternatively, dehydrate upon switching the oven off at the end of the day- leave overnight.
- Once dehydrated- drizzle with melted white chocolate and allow to dry.
