Ingredients
12
12 servings
- •2 eggs, room temperature
- •1 cup white sugar
- •2 tablespoons white sugar
- •⅓ cup brown sugar
- •½ cup olive oil
- •1 teaspoon vanilla extract
- •2 cups shredded carrots
- •½ cup drained crushed pineapple
- •½ cup shredded coconut
- •1 ½ cups all-purpose flour
- •1 ¼ teaspoons baking soda
- •½ teaspoon salt
- •1 ½ teaspoons ground cinnamon
- •½ teaspoon ground nutmeg
- •¼ teaspoon ground ginger
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Beat eggs, 1 cup plus 2 tablespoons white sugar, and brown sugar together in a bowl. Mix in oil and vanilla extract. Fold in carrots, pineapple, and coconut.
- Mix flour, baking soda, salt, cinnamon, nutmeg, and ginger together in another bowl. Add to the carrot mixture and mix until evenly moist. Transfer batter to the prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes.
Nutritional Facts
Per 12 servings
- Calories: 274
- Carbohydrate: 42g
- Fat: 11g
- Fiber: 2g
- Protein: 3g
- Sugar: 28g
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