Carrot Cake Rusks

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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

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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.

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