https://www.copymethat.com/r/OwtSayjXP/carrot-cake-cupcakes-m/
16400706
WClKQ52
OwtSayjXP
2024-03-28 22:06:23
Carrot Cake Cupcakes - M
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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
- Directions
- Preheat oven to 350° (Mark, add appropriate number of degrees for your oven).
- In a large bowl, combine flour, sugar, baking soda, salt, and spices; stir well with a whisk.
- In a medium bowl, combine oil, eggs, and vanilla; stir well.
- Add grated carrots and drained pineapple to egg mixture; mix well.
- Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.
- Spoon batter into a 12-count cupcake pan coated with cooking spray. You only need to fill 11 of the cups.
- Bake at 350° for about 30 minutes. Cool cupcakes for 10 min then turn onto wire rack and cool completely.