Mini Carrot Cakes

Ingredients

• 1/3 cup carrot grated
• 1/2 cup self raising flour
• 1/4 cup wholemeal plain flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon ground
• 1/4 teaspoon Chinese 5 spice ground
• 1/4 cup brown sugar
• 1/4 cup grapeseed oil
• 2 tablespoons milk
• 1 x 59g free range egg

Icing

• 125 grams cream cheese
• 2 teaspoons cold water
• 1 cup icing sugar mixture

Directions

1. Preheat the cupcake maker until the ready light switches on.
2. In a bowl, mix together the cake ingredients until combined.
3. Place a mini patty pan case into each cupcake well and spoon a tablespoon of cupcake mixture into each one.
4. Close the lid and cook for 6 minutes. Turn the mini cupcakes out onto a cake rack and cool.
5. To make the icing, combine the icing ingredients together in a bowl until smooth and then spread onto each cupcake until all cupcakes are iced.