Simple (not easy) Carrot Cake Cupcakes.

Simple (not easy) Carrot Cake Cupcakes

About three cups of sliced carrots
One 15 oz can of crushed pineapple
Three Eggs
3/4 cup of oil
Two cups of WHOLE WHEAT SIFTED FLOUR
1/2 cup of sugar
1/2 cup Splenda
2 tsp of cinnamon
1 tsp ginger
2 tsp baking soda
sprinkle of baking powder

Cream cheese or white chocolate frosting
Almonds

Preheat oven to 350 degrees. add your oil, sugar and Splenda and vanilla together until well mixed. Add in about half of your flour, baking soda, baking powder, ginger, cinnamon, and flour and mix together. Put your carrots and pineapple into a bowl with the other half of the dry mix, mix those and then combine everything together. Fill up cupcake liner, lined…tins about 3/4 of the way with the mix.

Bake for 15-20 or until a toothpick comes out clean.

Cool on a wire rack, frost with white chocolate or cream cheese icing. And Almonds. The almonds are important.

Baking is for real.