MINI CARROT CAKES,
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
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