Carrot pineapple cupcakes recipe

Ingredients

• 1½ cups grated carrots
• ½ cup chopped macadamia nuts
• 1 cup chopped fresh or canned pineapple
• 1¾ cups light spelt flour, or 1 cup light spelt flour and ¾ cup einkorn flour
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon salt
• ⅔ cup coconut palm sugar
• 2 teaspoons pure vanilla extract
• ⅓ cup light olive oil
• 2 large eggs

1. Preheat the oven to 350 degrees F. Line 10 cupcake cups with foil or paper liners.
2. In a medium bowl, combine the carrots, nuts, and pineapple. In a separate medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. 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. Add eggs one at a time, beating well after each addition. Add the dry ingredients alternately with the carrot mixture in 2 additions, mixing until just combined.
3. 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. Remove to a wire rack to cool completely before frosting.