Carrot Cupcakes (Rabbit’s)

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 3 tablespoons tightly brown sugar dark packed
• 6 tablespoons unsatled butter melted
• 6 tablespoons canola oil 
• 6 ounces carrots grated
• 2.5 teaspoons cinnamon 
• 3 large eggs 
• 6.8 oz flour all-purpose
• 1 cup golden raisins (or a mix of golden and brown)
• 1 cup granulated sugar 
• 2 tablespoons juice of lemon 
• 0.5 cups pineapple dry canned crushed drained
• 1 teaspoon salt 
• 1 cup walnuts toasted chopped

Equipment

• food processor
• bowl
• oven
• loaf pan
• spatula
• muffin liners

Directions

1. Preheat the oven to 350 degrees F. Line 22 to 24 cupcake cups or grease and flour two 8 1/2 by 4 1/2 inch loaf pans.In a small bowl, mix carrots, lemon juice, and pineapple. Set aside.In the bowl of your food processor (or just use a bowl), combine flour, both sugars, baking powder, baking soda, salt and cinnamon. Pulse to mix, then add butter, oil, and eggs, one by one until mixed.
2. Add carrot mixture and pulse until mixed, then add the raisins and walnuts and pulse lightly just to mix or just stir with a rubber spatula.Divide evenly among the cupcake cups, filling a little over 3/4 cup full, or divide among two loaf pans.
3. Bake cupcakes for about 25 minutes or loaves for about 45 minutes.