Nutty Carrot Muffin Cake with Cream cheese Topping

Ingredients A :
180 gr  Grated carrot
50 gr    Dried apricot
50 gr    Sultanas
75 gr    Canned Pineapple (with juice)
25 gr    Wallnut           
25 gr    Brandy or rum

Ingredients B :
110 gr  Eggs
150 gr  Sugar
100 gr  Vegetable oil
1 gr      Salt
2 gr      Cinnamon
1 gr      Mixed Spice

Ingredients C :
200 gr  Soft flour
5 gr      Baking soda
2 gr      Baking powder

Methods :

1. Peel ang grate fresh carrot.
2. Mix and soak Ingredients “A”.
3. Whisk Ingredients “B”.
4. Sieve all dry ingredients, add into mixture.
5. Lastly add Ingredients “A” and fold into mixture.
6. Deposit 50 grams each into the cupcake (medium size cupcake casing).
7. Bake at 170˚C for 15 minutes (for cupcakes: 50 grams).
8. Allow to cool down, or keep in the chiller.

Recipe by : Jose Pelo Jr.& BARECA Magazine
Photo by : Hendri Wijaya  & BARECA Magazine