Carrot cupcake recipe adapted from Fanny Farmer's "Rabbit's Carrot Cake"
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Author Cookie Madness
1 1/2cupsgrated carrots6 ounces
1/2cupscanned crushed pineappledrained dry
1 1/2cups6.8 oz all-purpose flour
3tablespoonstightly packed dark brown sugar**
6tablespoonsgrapeseed or canola oil
1cupgolden raisinsor a mix of golden and brown
1cupwalnutstoasted and chopped after measuring
Preheat the oven to 350 degrees F. Line 22 to 24 cupcake cups or grease and flour two 8 1/2 by 4 1/2 inch loaf pans.
In a small bowl, mix carrots, lemon juice, and pineapple. Set aside.
In the bowl of your food processor (or just use a bowl), combine flour, both sugars, baking powder, baking soda, salt and cinnamon. Pulse to mix, then add butter, oil, and eggs, one by one until mixed. Add carrot mixture and pulse until mixed, then add the raisins and walnuts and pulse lightly just to mix or just stir with a rubber spatula.
Divide evenly among the cupcake cups, filling a little over 3/4 cup full, or divide among two loaf pans. Bake cupcakes for about 25 minutes or loaves for about 45 minutes.
If you don't want to use brown sugar, you may use 1/4 cup granulated sugar in place of the 3 tablespoons of packed dark brown. If using light brown sugar, use 4 tablespoons instead of 3.