LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Carrot Cake Cupcakes - M
Mark’s

Servings: 11 @4 fp each

Servings: 11 @4 fp each
Ingredients
  • ¾ cup all-purpose flour (9fp)
  • ¾ cup whole wheat flour (9fp)
  • ¼ cup coconut sugar (11fp)
  • ¼ cup brown sugar (8fp)
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 2 tablespoons olive oil (8fp)
  • 2 large eggs
  • 1 ½ tsp vanilla
  • 2 cups grated carrots (snipped in little pieces)
  • 20 ounce can crushed pineapple in juice, drained
Steps
  1. Directions
  2. Preheat oven to 350° (Mark, add appropriate number of degrees for your oven).
  3. In a large bowl, combine flour, sugar, baking soda, salt, and spices; stir well with a whisk.
  4. In a medium bowl, combine oil, eggs, and vanilla; stir well.
  5. Add grated carrots and drained pineapple to egg mixture; mix well.
  6. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.
  7. Spoon batter into a 12-count cupcake pan coated with cooking spray. You only need to fill 11 of the cups.
  8. Bake at 350° for about 30 minutes. Cool cupcakes for 10 min then turn onto wire rack and cool completely.
 

Page footer