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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](https://www.twistandmake.com/hs-fs/hubfs/Imported%20images/Treenuts.png?width=75&height=76&name=Treenuts.png)
Treenuts
![Milk](https://www.twistandmake.com/hs-fs/hubfs/Imported%20images/Milk.png?width=75&height=76&name=Milk.png)
Milk
![Eggs](https://www.twistandmake.com/hs-fs/hubfs/Imported%20images/Eggs.png?width=75&height=76&name=Eggs.png)
Eggs
![Wheat](https://www.twistandmake.com/hs-fs/hubfs/Imported%20images/Wheat.png?width=75&height=76&name=Wheat.png)
Wheat
![FLUFFY MINI CARROT CAKES](https://www.twistandmake.com/hs-fs/hubfs/twist-and-make-images/New-Twist-and-Make-Recipes/640-Images/138-fluffy-mini-carrot-cakes.jpg?width=640&height=640&name=138-fluffy-mini-carrot-cakes.jpg)
What you need
-
For the cake
-
For the topping
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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