Moist Vegan Carrot Cake Cupcakes

• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 cup sugar
• 3/4 cup vegetable oil
• 2 tablespoons flax seed meal (ground flaxseed)
• 6 tablespoons water
• 1 cup grated peeled carrot
• 1/2 cup drained canned crushed pineapple in juice
• 1/4 - 1/2 cup raisins (optional)

1. Preheat oven to 350u0b0F Line twelve 1/3-cup muffin cups with paper liners. Whisk first 6 ingredients in a medium bowl.
2. Using electric mixer, or by hand, beat sugar, oil, flax meal and water in large bowl until well blended.
3. Add dry ingredients to flax mixture in 2 additions, beating until well blended after each addition.
4. Mix in carrots, pineapple and raisins (if using). Spoon batter into prepared muffin cups, filling each 3/4 full.
5. Bake cupcakes until tester inserted into center comes out clean, about 20-30 minutes. Turn cupcakes out onto racks and cool completely.

flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, sugar, vegetable oil, flax seed, water, carrot, pineapple, raisins

Taken from www.food.com/recipe/moist-vegan-carrot-cake-cupcakes-303915 (may not work)