Basic Carrot Cupcakes

Ingredients

• 2 teaspoons baking soda 
• 2 cups lightly brown sugar light packed
• 0.8 cup canola oil 
• 3 cups carrots grated finely chopped
• 2.5 teaspoons cinnamon 
• 4 large eggs 
• 9 oz flour all-purpose
• 1 cup pecans toasted finely chopped
• 8 oz pineapple dry crushed drained canned
• 1 teaspoon salt 
• 0.8 cup butter unsalted melted
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• whisk
• toothpicks
• muffin liners

Directions

1. Preheat the oven to 350 degrees FIn a medium bowl, mix together the flour, baking soda, salt and cinnamon. Set aside.In a large bowl, whisk together the eggs, brown sugar and vanilla.
2. Add the oil and melted butter and stir until mixed, then add the flour mixture and stir until mixed. Stir in the carrots, nuts and pineapple.Line about 32 cupcake cups with liners
3. Bake at 350 degrees for 20-24 minutes, or until they are golden and a toothpick inserted into the center comes out clean.
4. Let cool on a rack and frost with your favorite cream cheese icing