MINI CAR­ROT CAKES,

Recipes+ - - Front Page -

MAKES 24 PREP 20 min­utes + cool­ing COOK 15 min­utes

1 cup self-rais­ing flour

1 tea­spoon ground all­spice

1 cup finely grated car­rot

¼ cup in­stant rolled oats

2 eggs, at room tem­per­a­ture

½ cup firmly packed brown sugar ½ cup veg­etable or sun­flower oil 1 quan­tity Orange Swirl Ic­ing

(recipe, right)

1Pre­heat oven to 170ºC/150ºC fan-forced. Line 2 x 12-hole (1-ta­ble­spoon) mini muf­fin trays with pa­per cases.

2Sift flour and all­spice into a large bowl; stir in car­rot and oats. Make a well at cen­tre. Whisk the eggs, sugar and oil in a jug. Add to flour mix­ture; mix well. Spoon mix­ture into pre­pared trays; level sur­faces.

3Bake for 15 min­utes or un­til a skewer in­serted at centres comes out clean. Stand in trays for 5 min­utes, then trans­fer to a wire rack to cool com­pletely.

4Top each of the cooled cakes with Orange Swirl Ic­ing.

BUD­GET WIN­NER 80¢ EACH

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