Mini Carrot Cakes
150ml/¼ pint/scant ⅔ cup sunflower oil
3 tbsp runny honey
3 medium eggs
115g/4oz/½ cup brown sugar
150g/5oz carrots, grated
2 pieces preserved ginger in syrup, drained and chopped
125g/4oz/¾ cup rice flour
50g/2oz/½ cup tapioca flour
2 tsp gluten-free baking powder
2 tsp ground ginger
200g/7oz/¾ cup mascarpone
50g/2oz/½ cup gluten-free icing (confectioner’s) sugar
¼ tsp ground ginger
1 Preheat the oven to 180°C/350°F/Gas 4. Oil and line eight small loaf tins (10 x 5 x 3cm/4 x 2 x 1¼in) and place on a baking sheet.
2 Put the honey, eggs, brown sugar and oil in a bowl and whisk together until smooth. Stir in the carrots and ginger.
3 Sift the flours, baking powder and ground ginger over the carrot mixture and stir until smooth. Divide among the prepared loaf tins and bake in the oven for 20 minutes or until risen, the tops feel firm and a skewer inserted into the middle comes out clean. Turn out on to a wire rack to cool.
4 Beat the mascarpone with the icing sugar and ground ginger, then spread over the cakes. Store in a plastic container in the fridge for up to two days.