Mini Pineapple and Carrot Cakes

I baked a batch of these yummy cakes today. Here is the recipe that I got from the Babies & Toddlers Womens Weekly Cookbook, my kids love them (with and without the icing)
1/3 cup (50g) plain flour

1/2 cup (75g) self raising flour

1/2 teaspoon bicarbonate of soda

1/4 cup (55g) caster sugar

1/2 teaspoon ground cinnamon

225g drained can crushed pineapple

2/3 cup (160g) firmly packed finely grated carrot

1/3 cup (80ml) vegetable oil

1 egg, beaten lightly
Cream cheese icing:

125g cream cheese, softened

1 tablespoon icing sugar mixture

1 teaspoon lemon juice

2 teaspoons milk
Preheat oven to moderate, grease 2 12 hole mini muffin pans. Sift flours, soda, sugar and cinnamon into a medium bowl. Add pineapple and carrot, stir in combined oil and egg (do not over mix) Divide mixture among prepared holes. Bake, uncovered in moderate oven for about 15 minutes. Stand muffins in pans 5 minutes, and then turn onto wire rack to cool. Meanwhile, combine ingredients for cream cheese icing in small bowl. Spread cooled muffins with icing.


3 thoughts on “Mini Pineapple and Carrot Cakes

  1. Pingback: Yummy scrummy carrot cake « Life with Lizzi

  2. Pingback: Pineapple Coconut Slice | thecreativemummy

  3. Pingback: Lunchbox Thermomix Recipe Ideas | thecreativemummy

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