Little Carrot Bears

I saw this recipe on the show, James Martin Digs Deep. The chef, James Martin, started out his own garden and makes a carrot cake using the carrots he grew himself. How amazing! Anyway, I was never a carrot cake fan, but the recipe was so simple, and I thought that a carrot cake would be a delicious yet healthy snack for Jolie! Besides, I recently bought a teddy bear mould and this would be perfect for it! Yeah!

Super cute right.... Yeah, the features of the bear wasn't very clear, but it was obvious enough that it's a bear. And Jolie loved it, so does her classmates!

So we need:

2 large sized carrots, sliced (those big fat ones sold in the market)
1 orange, juice only
63 ml corn oil
187 g caster sugar
2 eggs, separated
175 g plain flour
7 g baking powder

Method

1. Preheat the oven to 180C
2. Place the carrots in a pan, just cover with water and add the orange juice and drop the orange skin into the pan as well. Bring to the boil and cook until tender. Drain and discard the orange peel, but do not cool.
3. Put the carrots, corn oil, sugar and egg yolks in to blender or food processor and blend to a purée. Leave to cool.
4. Whisk the egg whites until stiff and set aside.
5. Place the carrot purée in a mixing bowl and gently fold in the flour and baking powder and mix well together. Gently fold in the egg whites. Pour the mixture into the prepared tin and bake for 10-15 minutes until golden and cooked. Remove from the oven and leave to cool on a wire rack.

The original recipe was double the amount and uses a cake pan, but I was using a mini mould, so I halfed the quantity and baked only until it's golden brown, which was about 10-15mins. It tasted great, but I think I over worked the cake mixture, making the texture more like a "kueh" then a fluffly cake, so remember not to mix it too much!

But everybody loved it so much, (including me) that would definitely make it again. But the mould was really difficult to work with, so next time I'll probably grease it with butter. Enjoy!