Moist Vegan Carrot Cake Cupcakes - cooking recipe

Ingredients

1 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup sugar
3/4 cup vegetable oil
2 tablespoons flax seed meal (ground flaxseed)
6 tablespoons water
1 cup grated peeled carrot
1/2 cup drained canned crushed pineapple in juice
1/4 - 1/2 cup raisins (optional)

Preparation

Preheat oven to 350\u00b0F Line twelve 1/3-cup muffin cups with paper liners. Whisk first 6 ingredients in a medium bowl.
Using electric mixer, or by hand, beat sugar, oil, flax meal and water in large bowl until well blended.
Add dry ingredients to flax mixture in 2 additions, beating until well blended after each addition.
Mix in carrots, pineapple and raisins (if using). Spoon batter into prepared muffin cups, filling each 3/4 full.
Bake cupcakes until tester inserted into center comes out clean, about 20-30 minutes. Turn cupcakes out onto racks and cool completely.