Carrot Cupcakes

Ingredients

1½ cups grated carrots
½ cup dark brown sugar
¾ cup crushed pineapple, well drained
2 eggs
1½ cup all-purpose flour
¾ cup of white sugar
1 tsp of baking powder
½ tsp of salt
1½ tsp ground cinnamon

½ tsp ground nutmeg
½ cup vegetable oil
½ tsp vanilla essence
1 cup roughly chopped sweetened cashew nuts or pili nuts

                    

How to Bake

1. In a bowl, mix the grated carrots with the brown sugar. Set aside.

2. In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg 

    and salt.

3. In a large mixing bowl, beat the eggs until light. Add the white sugar and 
    mix well. Pour in the vegetable oil, mixing as you pour. Add the crushed 
    pineapples and vanilla essence. Stir to blend. Add the flour mixture and 
    nuts. Mix until blended. Stir in the crushed pineapple and the carrot-sugar-
    nuts mixture.

4. Preheat turbo broiler to 175°C.

5. Spoon into paper-lined cupcake/muffin pans until ¾ full. Bake for 12 minutes
    or until a toothpick inserted at the center comes out clean.