Carrot Cake Cupcakes

• 170g cake flour 
• 1 teaspoon baking powder 
• ½ teaspoon bicarbonate of soda  
• Pinch of salt 
• 1 teaspoon ground cinnamon  
• 120ml canola oil 
• 200g light brown sugar  
• 80g buttermilk 
• 2 free-range eggs 
• 200g finely grated carrots 
• 75g pecan nuts, finely chopped 
• 440g tinned pineapple, drained and chopped 

Cream cheese icing 

• 225g full-fat cream cheese, room temperature  
• 115g salted butter, room temperature 
• 390g icing sugar, sifted 
• 1 teaspoon vanilla extract or the zest of 1 lemon  

Optional: mini easter eggs for garnish 

Preheat the oven to 180°C. 

Whisk the cake flour, baking powder, bicarbonate of soda, salt, and ground cinnamon in a bowl. 

In a separate bowl, whisk the canola oil, light brown sugar, and buttermilk until smooth. Add the eggs one at a time, whisking to combine. 

Fold in the grated carrots, chopped pecan nuts, and chopped, drained pineapple. 

Add the dry ingredients to the wet mixture and fold gently until combined, but avoid overmixing. Fill the Le Creuset Non-Stick Metal Bakeware 12-cup Muffin Pan with cupcake liners and spread the batter evenly between them, filling each about two-thirds full. 

Bake for 17-20 minutes, or until a skewer inserted into the centre comes out clean. Cool completely on a wire rack before icing. 

For the cream cheese icing, beat the softened cream cheese and butter until smooth in the bowl of a stand mixer fitted with the paddle attachment. Add sifted icing sugar and vanilla, then beat until light and fluffy. Spread or pipe onto cooled cupcakes. Optional: Top with mini easter eggs.