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Carrot Cupcakes
3/4 cup vegetable oil
1/4 cup granulated sugar
3/4 cup brown sugar, packed
2 eggs
1 1/4 cups flour
2 teaspoons cinnamon
3/4 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon salt
1-1/2 cups carrot grated
1/2 cup nuts, chopped
1/2 cup raisins
1/2 cup crushed pineapple, drained
Preheat oven to 350° F. Line eighteen muffin-pan cups with paper liners or grease cups. In a large mixer bowl beat oil, sugar and brown sugar until blended. Add eggs and beat until smooth and fluffy. Add flour, cinnamon, baking soda, nutmeg, and salt, beating until well mixed. Stir in carrots, nuts, raisins and pineapple just until combined.
Fill muffin cups about two-thirds full. Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove cupcakes from pan and cool on a wire rack.
Serve plain or with your favorite frosting.
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From Helen's Kitchen
Baker's Best