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Pineapple Carrot Cupcakes Recipe

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This recipe for Pineapple Carrot Cupcakes is from Norway Avenue Church of Christ, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Medium Carrot
1 Cup Canned Crushed Pineapple (with juice)
5 tbsp. Vegetable Oil
1/4 Cup Cold Water
1 tbsp. White Distilled Vinegar
1 tsp. Vanilla Extract
1-1/2 Cup All-Purpose Flour
3/4 Cup Light Brown Sugar (packed)
1 tsp. Baking Soda
1 tsp. Ground Cinnamon
1/2 tsp. Ground Allspice
1/2 tsp. Salt
Non-Stick Cooking Spray
1/2 Cup Walnuts (chopped) Optional
1/2 Cup Raisins - Optional
Directions:
Directions:
Preheat oven to 350º F.

Peel and rinse carrot. Shred carrot, using the large holed side of a box grater. Measure out 3/4 cup and add to a medium mixing bowl. Add pineapple with juice, oil, water, vinegar and vanilla to carrot in bowl. mix with a fork to combine. Mix flour, brown sugar, baking soda, cinnamon, allspice and slat in a large mixing bowl. Blend well with fork to break up any lumps. Add wet ingredients to dry and mix until just combined. Gently stir in walnuts or raisins if using.

Coat muffin pan with non-stick cooking spray or line with paper liners. Fill each muffin cup 3/4 full with batter.

Bake muffins for 20-25 minutes on middle rack of oven or until muffin tops are golden brown and a toothpick inserted and removed comes out clean.
Personal Notes:
Personal Notes:
To make Pineapple Carrot Cake, pour batter into a greased 8 inch baking dish. Bake for 30-40 minutes, until top is golden brown and toothpick inserted in center comes out clean.

This recipe does not work well when doubled or baked as a cake in any pan larger than 8 inches.

Substitute whole wheat flour for half of the all-purpose flour, if possible.

 

 

 

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