Carrot-Pineapple Cupcakes

Serves: 5
Total Calories: 3,794
Yield: 12 cupcakes


2 cups shredded carrots (2 to 3 large carrots)
2 cups sugar
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 (8-ounce) can crushed pineapple drained
1 cup chopped walnuts
Cream Cheese Frosting


1. Grate the carrots.
2. Place the sugar, oil, eggs, and vanilla in a large mixing bowl and stir until well blended. Add the flour and baking soda, mix well, then stir in the carrots, pineapple, and walnuts.
3. Spoon the batter into the cups of a greased or papered muffin tin. Bake in a preheated 350°F oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool the cupcakes at least 5 minutes before removing from the tin. Cool completely before frosting.

Important ti p
This is an extremely moist cupcake because of the crushed pineapple, so it doesn’t rise very much. That’s why you can fill the cups to the top with batter.

Nutritional Facts:

Serves: 5
Total Calories: 3,794
Calories from Fat: 1,469

This Carrot-Pineapple Cupcakes recipe is from the Your Time to Cook Cookbook. Download this Cookbook today.

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