Baked Carrot Pudding with Caramel Sauce

Methods

• Preheat oven to 180º C. Grease a baking dish.
• Put the carrot in a blender jar and blend to a puree.
• Break the egg into a mixing bowl and beat well. Add castor sugar, vanilla essence and carrot puree and beat well.
• Sieve wheat flour and baking powder into the bowl and fold in till well mixed.
• Pour the batter into the greased baking dish and tap it lightly so that if there are any air bubbles they will escape.
• Keep the baking dish in the preheated oven and bake for 20-25 minutes.
• Take it out and set aside to cool down to room temperature. Unmould the cake and place on the worktop.
• Keep round and star shaped cookie cutters on it and cut out.
• Arrange them on a serving platter, drizzle caramel sauce over, sprinkle some icing sugar and serve.