Preheat the oven to 180°C and grease a 12-cup muffin pan, or spray it with non-stick cooking spray.Sift the cake flour into a large mixing bowl, then add the brown sugar, baking powder, bicarbonate of soda, salt and cinnamon. Mix the oil, yoghurt, pineapple, eggs and vanilla essence in a separate mixing bowl.Make a well in the dry ingredients and add the pineapple mixture.Fold in the carrot and raisins, then spoon the batter into the prepared muffin-pan cups. Bake for 20 minutes or until the muffins are golden brown and have risen fully.Prepare the icing:Beat the cream cheese, butter, lemon rind, lemon juice and vanilla essence until it is creamy. Add the sifted icing sugar and beat until all the ingredients have mixed. Add extra lemon juice if desired.To serve:Once the muffins have cooled, ice them with the lemon and cream cheese icing and serve.Words and image: Home magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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