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Carrot Cake Bars

These delicious carrot cake bars make a lovely weekend treat or are ideal as a lunchbox addition. From Dr. Oetker.

3 medium size eggs
150ml (¼ pt) sunflower oil
A few drops Dr. Oetker Natural Vanilla Extract
175g (6oz) light brown sugar
225g (8oz) self raising flour
5ml (1 tsp) ground cinnamon
125g (4½oz) grated carrot
Dr. Oetker Cake Release Spray
To decorate:
300g (10oz) icing sugar
3 – 4 tbsp water
Writing Icings or Decorating Icings to pipe the carrots

Preheat the oven to 180ºC/350ºF/Gas Mark 4. Grease and line a 18cm (7 inch) square cake tin using Dr. Oetker Cake Release Spray.

Whisk together the eggs, oil, Natural Vanilla Extract and sugar until well blended.

Sieve in the flour and cinnamon and add the carrot. Carefully fold these ingredients into the mixture.

Spoon into prepared tin and bake for 40 minutes until risen, golden and firm to the touch. Allow to cool in the tin.
Cut the cake into 12 bars and carefully remove from the cake from the tin.

To make the icing, sieve the icing sugar into a bowl and gradually mix in the water to form a drizzling icing.
Drizzle the icing on top of each piece, allowing the icing to spill over the sides, and allow to set.

Ice a carrot on top of each piece to decorate using writing icing.