| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 2 cups/10oz/280g All Purpose Flour
- 1 tsp Baking Soda
- 1.5 tsp Baking Powder
- 3/4 tsp Coarse Salt
- 1 tsp ground cinnamon
- 1/8 tsp grated nutmeg
- 3 large Eggs
- 3/4cup/175ml Vegetable Oil
- 1 tsp Vanilla Extract
- 1/2cup/120ml crushed pineapple
- 1/2cup/113g White Sugar
- 3/4cup/140g brown sugar
- 8oz/230g grated carrots about 5 medium carrots
- 1/2cup/70g raisins
Ingredients
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Instructions
- Heat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
- In a large bowl, measure out 2 cups of all purpose flour. Add baking soda, baking powder, salt, cinnamon and nutmeg. Whisk to combine.
- In another bowl, crack 3 eggs and whisk well. Add oil, pineapple and vanilla extract. Mix well. Add white and brown sugars and whisk until smooth.
- Add wet ingredients to bowl with dry ingredients. Mix gently until combined. Fold in carrots and raisins. Scoop batter into muffin pan lined with paper cups. This recipe makes 18 cupcakes or 24 small ones to use with frosting. Bake in heated oven for 20 minutes or until toothpick inserted into center of cupcake is clean. Cool pans completely on a rack.
- If you want to frost these cupcakes, fill batter only 2/3 of the way, so they don't bake above the cup. You will get about 24 small cupcakes.
Recipe Notes
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