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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
vegetable cooking spray |
2 cups all-purpose flour |
3/4 cup granulated sugar |
2 teaspoons baking soda |
1 teaspoon ground cinnamon |
1 teaspoon salt |
1 (8-oz.) can crushed pineapple in juice, drained |
1/4 cup vegetable oil |
2 large eggs |
2 egg whites |
1 tablespoon vanilla extract |
3 cups grated carrots |
1/2 cup chopped toasted pecans |
1/2 cup golden raisins |
Directions:
1. Preheat oven to 350°. Place about 15 paper baking cups in muffin pans, and coat with cooking spray.
2. Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture. Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in carrots, pecans, and raisins. Spoon batter into baking cups, filling about two-thirds full.
3. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Serve warm or at room temperature.
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