Noe Valley Bakery Carrot Cake Cupcake Recipe

• 2 1/4 cups all-purpose unbleached flour
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 1/2 tablespoons cinnamon
• 2 1/4 cups granulated sugar
• 1 teaspoon nutmeg
• 1 1/4 cups canola oil
• 4 large eggs
• 1 3/4 teaspoons pure vanilla extract
• 3 3/4 cups carrots, peeled and shredde
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1/2 cup crushed pineapple, drained

1. Preheat the oven to 350u0b0F. Spray 24 muffin cups with non-stick baking spray or line with papers.
2. With an electric mixer on low speed mix the flour, baking powder, baking soda, salt cinnamon, sugar and nutmeg. Add the oil and mix thoroughly. Add the eggs and vanilla, stopping once to scrape down the sides of the bowl with a spatula. By hand mix in the carrots, raisins, walnuts, and pineapple until thoroughly combined.
3. Using a spring-loaded scoop or a spoon, fill the muffin cups 2/3s full. Bake for 28 to 30 minutes until a skewer or toothpick inserted comes out clean.
4. Let cool for 10 minutes and eat warm and plain, or let cool completely and spread with Cream Cheese Frosting. The cupcakes can be stored in a covered container at room temperature for up to 2 days.

allpurpose unbleached flour, baking powder, baking soda, cinnamon, sugar, nutmeg, canola oil, eggs, vanilla, carrots, raisins, walnuts, pineapple

Taken from food52.com/recipes/73081-noe-valley-bakery-carrot-cake-cupcake-recipe (may not work)