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Ingredients:
Dry: Combine in a large bowl:
2 1/4 cup whole wheat flour
2 cups sweetener (sugar, sucralose, or stevia)
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
Wet Ingredients:
2/3 cup cooking oil
4 large eggs
1/2 cup water
1 tbs. molasses
1/8 cup pineapple juice
1/2 cup crushed pineapple
2 cups grated carrot (about 7 carrots)
1 cup broken pecan pieces
Preheat oven to 355'F.
Combine the wet ingredients to the dry ingredients, except for the carrot and pecan pieces. Whisk until smooth. Fold in the carrot and pecans. Fill cupcake papers 3/4 full (about 2.25 tbs.). Place in the oven and bake for 1 hour. Test with a butterknife. When the knife comes out clean, the cupcakes are done. Let cool on a wire rack. Serve as is, or with cream cheese icing.
Dry: Combine in a large bowl:
2 1/4 cup whole wheat flour
2 cups sweetener (sugar, sucralose, or stevia)
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
Wet Ingredients:
2/3 cup cooking oil
4 large eggs
1/2 cup water
1 tbs. molasses
1/8 cup pineapple juice
1/2 cup crushed pineapple
2 cups grated carrot (about 7 carrots)
1 cup broken pecan pieces
Preheat oven to 355'F.
Combine the wet ingredients to the dry ingredients, except for the carrot and pecan pieces. Whisk until smooth. Fold in the carrot and pecans. Fill cupcake papers 3/4 full (about 2.25 tbs.). Place in the oven and bake for 1 hour. Test with a butterknife. When the knife comes out clean, the cupcakes are done. Let cool on a wire rack. Serve as is, or with cream cheese icing.
