Carrot Pineapple Cupcakes

• 1 1/2 cups grated carrots
• 1 1/2 cup chopped macadamia nuts
• 1 cup chopped fresh or canned pineapple
• 1 3/4 cups light spelt flour, or 1 cup light spelt flour and 3/4 cup einkorn flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 2/3 cup coconut palm sugar
• 2 teaspoons pure vanilla extract
• 1/4 cup light olive oil
• 2 large eggs

1. Makes 10 cupcakes
2. Preheat the oven to 350 degrees F. Line 10 cupcake cups with foil or paper liners.
3. In a medium bowl, combine the carrots, nuts, and pineapple.
4. In a separate medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt.
5. In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the coconut palm sugar, vanilla, and oil on medium speed.
6. Add eggs one at a time, beating well after each addition.
7. Add the dry ingredients alternately with the carrot mixture in 2 additions, mixing until just combined.
8. Spoon the batter into the prepared cups and bake until a wooden toothpick inserted into the center of the cake comes out clean, about 17 minutes.
9. Remove to a wire rack to cool completely before frosting.

carrots, nuts, pineapple, light spelt flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, salt, coconut palm sugar, vanilla, light olive oil, eggs

Taken from www.cookstr.com/recipes/carrot-pineapple-cupcakes (may not work)