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.

Cream cheese frosting

2.In a small bowl, combine cream cheese, sifted icing sugar, lemon juice and milk. Spread cooled muffins with icing.

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Mini pineapple and carrot cakes

Cream cheese frosting

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