Baked Carrot Pudding with Caramel Sauce

Method

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

Additional Tips and Tricks