Mini Pineapple and Carrot Cakes

Indulge in these delightful Mini Pineapple and Carrot Cakes, where tropical sweetness meets earthy carrot flavor. Perfect for afternoon tea or a festive gathering, they’re sure to brighten any occasion.

• 1/2 cup plain flour
• 1/2 cup self-raising flour
• 1/2 teaspoon bicarbonate of soda
• 1/2 cup caster sugar
• 1/2 teaspoon ground cinnamon
• 225 g crushed pineapple, drained
• 2/3 cup finely grated carrot
• 1/3 cup vegetable oil
• 1 egg, beaten lightly
• 125 g cream cheese, softened
• 1 tablespoon icing sugar mixture
• 1 teaspoon lemon juice
• 2 teaspoons milk

Method

1. 1

   Preheat oven to moderate. Grease two 12-hole mini muffin pans.

2. 2

   Sift flours, bicarb, sugar and cinnamon into medium bowl. Add pineapple and carrot; stir in combined oil and egg (do not over-mix).

3. 3

   Divide mixture among mini muffin pans. Bake, uncovered, in moderate oven about 15 minutes. Stand muffins in pans 5 minutes; turn onto wire rack to cool.

4. 4

   Meanwhile, combine ingredients for cream cheese icing in small bowl. Spread cooled muffins with icing.