Carrot Cake Cupcakes
Ingredients:
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⅔ cup canola oil
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3 eggs, large
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¾ cup plus 2 tablespoons sugar, granulated
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1 teaspoon vanilla extract
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1 ⅓ cups flour
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1 ½ teaspoons baking soda
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1 ½ teaspoons ground cinnamon
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½ teaspoon allspice
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½ teaspoon nutmeg
- ¼ teaspoon cloves
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¼ teaspoon salt
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1 ½ cups grated carrots
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⅓ cup walnuts, finely chopped
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½ cup chopped pineapple (I used frozen)
Directions:
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Preheat oven to 350°F. Line a muffin pan with cupcake liners.
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Put oil, eggs, sugar, and vanilla in a large bowl and beat together until combined and smooth
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Stir in flour, baking soda, spices, and salt then mix together. Stir in the carrots, walnuts, and pineapple.
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Spoon batter into liners. Bake for 25 minutes, until well risen and firm to the touch.
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Transfer to wire rack and let cool.
Makes 12