Recipe

Mini pineapple and carrot cakes

  • 10 mins preparation
  • 15 mins cooking
  • Makes 18 Item
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Ingredients

Mini pineapple and carrot cakes
  • 1/3 cup (50 grams) plain flour
  • 1/2 cup (75 grams) self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 cup (55 grams) caster sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 x 450g can drained crushed pineapple
  • 2/3 cup (160 grams) firmly packed finely grated carrot
  • 1/3 cup vegetable oil
  • 1 lightly beaten egg
Cream cheese frosting
  • 125 gram softened cream cheese
  • 1 tablespoon sifted icing sugar
  • 1 teaspoon lemon juice
  • 2 teaspoon milk

Method

Mini pineapple and carrot cakes
  • 1
    Preheat oven to 180°C. Grease 18 holes of two 12-hole (1-tbsp/20ml) mini muffin pans. Sift flours, bicarbonate of soda, caster sugar and cinnamon into a medium bowl. Add pineapple and carrot; stir in combined vegetable oil and egg (do not over-mix). Divide mixture into pan holes. Bake 15 minutes. Stand muffins in pans 5 minutes before turning, top-side up, onto wire racks to cool.
Cream cheese frosting
  • 2
    In a small bowl, combine cream cheese, sifted icing sugar, lemon juice and milk. Spread cooled muffins with icing.

Notes

Un-iced cakes are suitable to freeze for up to 3 months.

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