Carrot Cupcake

Makes 24 cupcakes

2 Eggs. lightly beaten

2/3 cup Veggie Oil

1 teaspoon Vanilla

1 1/2 cup Flour

1 cup Sugar

2 teaspoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon ground Cinnamon

3/4 teaspoon ground Ginger

1/2 teaspoon Salt

1/4 teaspoon ground Nutmeg

1 cup lightly packed shredded Carrots

1 cup Crushed Pineapple, drained

1/3 cup chopped Walnuts (optional)

Cream Cheese Frosting

2/3 cup chopped Walnuts (optional)

Preheat oven to 375.

In a large mixing bowl, beat eggs, oil, and vanilla until thick and fluffy.

In a medium bowl, combine dry ingredients and mix thoroughly. Pour flour mixture into egg mixture and combine until completely combined. Batter will be thick.

Stir in carrots, pineapple, and walnuts (optional). 

Line muffin pan with muffin liners. Spray muffin liners lightly with PAM. Fill muffin cups about 2/3 full.

Bake for ~18 minutes or until toothpick inserted in middle of cupcake comes out clean. Cool for 5 minutes, then remove cupcakes to cooling rack and let cool completely, about 30 minutes, before frosting.

Frost cupcake as desired and sprinkle with chopped walnuts if desired.