For the perfect afternoon treat try these moist carrot and pineapple cupcakes with cream cheese frosting.

Prep Time : 0:15 | Cook Time : 0:25 | Total Time : 0:40 | Serving : 12 person.

Ingredients

• 1 cup (150g) self-raising flour

• 1/2 cup (75g) plain flour

• 1 cup (220g) raw sugar

• 1/2 teaspoon bicarbonate of soda

• 1 teaspoon ground cinnamon

• 150ml vegetable oil

• 2 Coles Brand RSPCA free range eggs

• 1 tsp vanilla essence

• 1/2 cup (60g) chopped pecans

• 2 (200g) carrots, grated

• 225g can crushed pineapple, drained

• 250g block Philadelphia cream cheese, softened

• 1 lemon, finely grated zest

• 1/2 cup (80g) icing sugar mixture, sifted

• 12 whole pecans, extra, to serve

Method

• Step 1

  Preheat oven to 180C. Line a 12-hole 1/3 cup (80ml) capacity muffin tin with paper cases.

• Step 2

  Sift flours into a bowl. Add sugar, bicarb soda and cinnamon and stir to combine. Combine vegetable oil, eggs and vanilla in a jug. Pour into the dry ingredients and stir until just combined. Gently fold in nuts, carrot and pineapple.

• Step 3

  Spoon mixture into prepared cases. Bake for 20-25 mins or until a skewer inserted into the centres of the cupcakes comes out clean. Place on a wire rack to cool.

• Step 4

  Beat cream cheese and lemon zest in a bowl. Add icing sugar. Beat until smooth. Spread cupcakes with icing and top with pecans.