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We’ve got two tempting recipe suggestions for you and your little ones for the bunch of crunchy sweet carrots you picked at the Willows carrot patch. This is our harvest finale to our Summer Spectacular event that runs till 2nd September when everyone is back to school.
Both recipes are delicious and easy for children and adults to make, one for those that love to bake, the other a recipe for those that like to eat raw with no added sugar.
First preheat the oven to 180°C
Line a 12 hole cupcake tray with 10 cupcake cases.
Mix the butter, brown sugar and golden syrup in a pan and melt together over a medium heat, keep stirring to combine the mixture.
Remove from the heat, then stir in the flour, grated carrot, eggs, bicarbonate of soda and the ground cinnamon. Mix well until smooth.
Spoon the mixture into the cupcake cases and bake for 20-25 minutes at 180°C until risen and test from the centre of the cupcake with a clean knife that it comes out clean when inserted. Remove from the oven when ready and allow the cupcakes to cool down.
Whilst the cupcakes are cooling, prepare the icing by combining the icing sugar, butter, cream cheese and vanilla extract together in a mixing bowl. Whisk until smooth. Transfer into a piping bag fitted with a piping nozzle.
Once your cupcakes have cooled down, pipe the icing on top of the cupcakes and serve on a cake stand.
Pop your sultanas into a small cup add a little water and leave them to plump them up.
Scrub your carrots, top tail and peel.
Using the grater setting of your food processor, grate your carrots and add spices and pulse.
Add the sunflower flower seeds and pulse until a fine paste, add the oats and sultanas and pulse until a smooth paste.
Take a teaspoon of the mixture and add a chocolate chip into the middle, roll the mixure into a ball and roll in desiccated coconut.