Sweet Carrot Bite Treats (Print Version)

# Ingredients:

→ Cake

01 - 100 ml vegetable oil
02 - 2 regular eggs
03 - 115 g soft brown sugar
04 - 125 g shredded carrot
05 - 50 g dried raisins
06 - 125 g self-raising flour
07 - 1/2 tsp baking soda
08 - 1 tsp mixed spice blend
09 - 1/2 tsp ground cinnamon powder
10 - 1/2 tsp ginger powder

→ Truffles

11 - 200 g cream cheese, softened
12 - 50 g powdered sugar

→ Decoration

13 - 400 g white chocolate chunks
14 - 25 g crushed walnuts

# Instructions:

01 - Turn your oven to 170ºC/150ºC fan and put parchment in a 20 cm round tin. Combine vegetable oil, eggs, soft brown sugar and shredded carrot in a bowl till smooth. Toss in raisins, flour, baking soda, mixed spice blend, cinnamon powder and ginger powder, then stir everything together. Pour the mix into your tin, flatten it out, and bake around 45 mins or till it's done. Let it cool all the way down.
02 - Break the cooled cake into small pieces in a big bowl. Mix in cream cheese and powdered sugar, then beat till everything's combined. An electric mixer makes this job quicker. Line a tray and scoop out even bits with a tablespoon. Roll each bit into a ball with your hands. Stick the balls in the freezer for at least an hour till they're hard.
03 - Melt white chocolate slowly and carefully, either in short microwave bursts or over hot water. Dip each frozen ball into melted chocolate using spoons or a dipping tool, then put them back on your lined tray. While the chocolate's still wet, sprinkle crushed walnuts on top. Wait for the chocolate to harden completely before you serve them.
04 - These treats can be eaten right away or kept in the fridge for over a week. If you want to leave them out, swap the cream cheese for plain buttercream (250 g). You can also use any kind of chocolate you like for coating them.

# Notes:

01 - You can swap white chocolate for dark or milk if you prefer those flavors.
02 - Special dipping tools will make your chocolate coating look smoother and neater.
03 - Make sure your balls are completely frozen before dipping - they'll be much easier to handle.

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