FLUFFY MINI CARROT CAKES

Name: FLUFFY MINI CARROT CAKES
Total time: 40 min
Yield: 14
Ingredients: Self raising flour 200g; Cinnamon 1 tsp; Grated carrots 225g; Oil (sunflower or groundnut oil) 200ml; Brown sugar 100g; Chopped pecans 85g; Sultanas 50g; Eggs, lightly beaten 4; Philadelphia Original, softened 200g; Icing sugar 100g; Lemon juice 2 tsp; Lemon rind 1 tbsp; Pecans, roughly chopped 2 tbsp

This fluffy and moist cupcake is topped with creamy and zesty lemon icing and crunchy pecan nuts. A tangy, sweet, and creamy snack!

Let's whip it up

Total time:

0 min

Servings:

Difficulty:

Easy

Ingredient list

For the cake:
Self raising flour 200g
Cinnamon 1 tsp
Grated carrots 225g
Oil (sunflower or groundnut oil) 200ml
Brown sugar 100g
Chopped pecans 85g
Sultanas 50g
Eggs, lightly beaten 4
For the topping:
Philadelphia Original, softened 200g
Icing sugar 100g
Lemon juice 2 tsp
Lemon rind 1 tbsp
Pecans, roughly chopped 2 tbsp

Allergens

Wheat, Egg, Milk, Treenuts

Sift together the flour and cinnamon into a large bowl. Add the remaining cake ingredients and stir until well combined.

Spoon mixture into muffin cases and bake at 180 �C for 20 - 25 minutes.

Cool on wire rack.

Beat the Philadelphia, icing sugar, juice and rind together until smooth.

Top the muffins with the icing and chopped pecans.

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