Name: Mini pineapple and carrot cakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 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

Ingredients

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.