3
RECIPES:
CARROT CUPCAKES WITH PINEAPPLE FROSTING
Preparation Time: 1
5 minutes
Cooking Time:
20-25 minutes
Ingredients:
1 cup walnuts
3 large carrots, peeled & quartered
½ cup dried cranberries
2 ½ cups wholemeal self raising flour
2 tsp baking powder
1 tsp bi-carb soda
1 tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground cloves
3 eggs
1 cup raw sugar
1 cup vegetable oil
¼ cup milk
1 tsp vanilla essence
½ cup tinned crushed pineapple
½ cup tinned crushed pineapple juice
Method:
1. Pre-heat oven to 160°C fan forced (or 180°C conventional). Line 2 muffin trays with large
paper patty cases.
2. Place the walnuts in the chopper bowl and pulse several times until finely chopped. Place
the chopped walnuts into a large mixing bowl and set aside.
3. Place the carrots in the chopper bowl and pulse several times to break up. Increase speed
to high and chop for 20 seconds until finely chopped.
4. Add the carrots to the chopped walnuts and with a wooden spoon, stir in the cranberries,
self raising flour, baking powder, bi-carb soda, ground cinnamon, ground ginger and
ground cloves. Make a well in the centre.
Frosting:
250g low fat cream cheese
¼ cup tinned crushed pineapple
2 tbs tinned crushed pineapple juice
1 tsp vanilla essence
2 cups icing sugar
