Carrot Cake Rusks Recipe
This carrot cake rusks recipe is inspired by the famous Woolworths South Africa rusks and combines warm spice, buttermilk, oats, pecans, and carrot for the perfect crunchy coffee-dunking rusk.
Servings: 28 Pieces
Calories: 240kcal
Ingredients
Dry Ingredients
- 4 cups self-raising flour
- 2 cups oats
- 1 cup bran flakes All Bran or similar
- 1 cup brown sugar
- 2 tsp cinnamon
- 1 tsp mixed spice
- 1 tsp baking powder
- ½ tsp salt
- 1 cup grated carrot lightly squeezed
- 1 cup chopped pecans or walnuts
- ½ cup raisins optional
Wet Ingredients
- 250 g butter melted
- 2 eggs
- 2½ cups buttermilk or maas
- 1 tsp vanilla extract
Instructions
How to Make Carrot Cake Rusks (Step-by-Step)
- Preheat Oven
Preheat to:
- 160–170°C fan bake
- or
- 180°C conventional
- Line a deep baking tray.
Mix Dry Ingredients
- In a large bowl combine:
- flour, oats, bran, sugar, spices, baking powder, and salt.
Add Wet Ingredients
- In a separate bowl mix:
- butter, eggs, buttermilk, and vanilla.
- Pour into dry ingredients and mix until combined.
- The dough should be thick, soft, and slightly sticky.
Bake
- Press mixture firmly into tray.
- Bake for:
- 40–45 minutes
- until golden and cooked through.
Slice While Warm
- Rest for 15–20 minutes only.
- Cut into rusk shapes while still warm (important for preventing crumbling).
Dry Out the Rusks
- Reduce oven to:
- 90–100°C
- Dry rusks for:
- 4–6 hours or overnight
- Leave oven door slightly open for airflow.
Notes
- Toast the pecans first for extra flavour.
- Don’t over-dry the dough before baking.
- Rusks store well in airtight containers for up to 3 weeks.
- Freeze for up to 3 months.
- Kcal based on one rusk