Rudolph's carrot patch cakes

Christmas for kids recipe for 4 - 8 people, takes only 35 mins; recipe has brown sugar, self-raising flour, cocoa powder, bicarbonate of soda, mixed spice, ground cinnamon, orange, medium egg, sunflower oil, milk, carrot, food colouring, icing, butter, cocoa powder, icing sugar, milk, desiccated coconut and parsley.

Rudolph's carrot patch cakes

Rudolph's carrot patch cakes

Recipe by Chef Soomro Course: Christmas for kids

4 - 8

Prep time

50 mins


  • Milk: 50ml milk
  • Carrot: 100g carrot (about 2 medium sized), grated
  • Parsley: few parsley sprigs and edible green glitter (optional)
  • Butter: 100g butter, chopped
  • Brown Sugar: 140g light soft brown sugar
  • Sunflower Oil: 100ml sunflower oil
  • Orange: zest 1 orange
  • Bicarbonate Of Soda: 1/4 tsp bicarbonate of soda
  • Ground Cinnamon: 1 tsp ground cinnamon
  • Self Raising Flour: 100g self-raising flour
  • Medium Egg: 2 medium eggs
  • Cocoa Powder: 3 tbsp cocoa powder
  • Desiccated Coconut: 25g desiccated coconut
  • Mixed Spice: 1/2 tsp mixed spice
  • Icing Sugar: 200g icing sugar
  • Food Colouring: orange and green food colouring
  • Icing: 140g fondant icing


  1. Heat oven to 180C/160C fan/gas 4. Arrange 6 mini loaf cases (8 x 4 x 4cm) on a baking tray. In a large bowl, mix the sugar, flour, cocoa, bicarbonate of soda, spices, orange zest and 1/4 tsp salt. In a jug, whisk the eggs, oil, milk and carrots. Pour the wet ingredients into the dry and mix thoroughly. Divide the mixture between the cases and bake for 30 mins until risen and cooked through. Transfer to a wire rack to cool.
  2. While the cakes are cooking, make the carrot decorations. Mix the orange food colouring into the fondant icing until evenly coloured, then divide into 6 pieces. Roll each piece into a cyclinder, about 5cm long, then roll one end a little thinner to create a carrot shape. Use a cocktail stick to make indentations along the sides. Set aside, standing them on their fattest end, to firm up for 30 mins. Now make the chocolate icing. Put the butter, cocoa, icing sugar and milk into a saucepan, and bubble for a few mins, stirring with a small whisk until smooth and shiny. Set aside to cool for 20 mins. For the green coconut 'grass', tip the coconut into a small bowl, add a little green food colouring and mix until evenly coated.
  3. To assemble the cakes, first cut a little hole, about 1cm, into the centre of each to 'plant' your carrot later. Stir the icing and spread over the cakes to cover the surface. Push your carrot into the centre, then scatter the green coconut around the edges. Stick a sprig of parsley into the top of each carrot and sprinkle the coconut grass with green edible glitter, if you like. Can be stored in a sealed cake tin for up to 3 days.