Carrot Cupcakes

• 2/3 cup granulated sugar
• 1/4 cup canola oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup grated carrot (about 4 small)
• 1 (8-ounce) can crushed pineapple in juice, drained
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Cream Cheese Frosting

1. Preheat oven to 350u0b0.
2. Place 12 paper muffin cup liners in muffin cups; set aside.
3. Place first 4 ingredients in a large bowl; stir well with a whisk until blended. Stir in carrot and pineapple.
4. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients in a medium bowl, stirring until blended. Add flour mixture to sugar mixture, stirring just until moist. Spoon batter evenly into prepared muffin cups, filling half full. Bake at 350u0b0 for 21 minutes or until a wooden pick inserted in center of cupcake comes out clean. Remove cupcakes from pans; cool on a wire rack.
5. Spread about 1 1/2 tablespoons Cream Cheese Frosting on top of each cupcake.

granulated sugar, canola oil, egg, vanilla, carrot, pineapple, flour, baking soda, ground cinnamon, salt, cream cheese frosting

Taken from www.myrecipes.com/recipe/carrot-cupcakes-2 (may not work)