Preheat oven to 180 C (355 F) and line a mini muffin tray with paper muffin cups.
Put grated carrot in a bowl of boiled water to soften.
Sift flour into a mixing bowl.
Whisk egg and milk together, then add to flour and mix well.
Strain carrot, let cool for a few minutes, then squeeze out excess water.
Add carrot and apple to mixture and mix to combine.
Fill mini muffin cups 3/4 full with the mixture.
Bake for approx 25 mins, or until toothpick inserted comes out clean.