FLUFFY MINI CARROT CAKES
This fluffy and moist cupcake is topped with creamy and zesty lemon icing and crunchy pecan nuts. A tangy, sweet, and creamy snack!
Difficulty
Easy
Serves
14
Time
40mins
Allergens
Treenuts
Milk
Eggs
Wheat
What you need
-
For the cake
-
For the topping
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Putting it together
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- 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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