Ingredients
1 1/2 cups granulated sugar,
one 15 1/4 oz. can of crushed pineapple (in its own juice),
3 large eggs,
1 tsp. vanilla extract,
2 cups whole wheat flour,
2 tsp. ground cinnamon,
2 tsp. baking soda,
1 tsp. kosher salt,
1 pound carrots (peeled and grated),
1 cup raisins,
1 cup walnuts (chopped),
2 tablespoons whole wheat flour
Preparation
Preheat oven to 400 degrees. Line muffin pan w/ paper liners. Beat the sugar, eggs, and pineapple together at medium speed with an electric mixer until well combined. Add the vanilla and mix until combined. In a separate bowl, whisk together 2 cups flour, cinnamon, baking soda and salt. Add the dry ingredients to the wet ingredients. In another bowl, toss the carrots, raisins and walnuts with 2 tablespoons flour. Using a spatula, combine carrot, raisin and nut mixture with the batter. Scoop the batter into the paper liners using a medium sized ice cream scooper. Bake at 400 degrees for 10 minutes then reduce the heat to 350 and bake for an additional 15 minutes.
