Carrot Pineapple Cake Muffins

2 cups granulated sugar

1 1/3 cups vegetable oil

3 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

2 1/2 cups plus 1 tablespoon all-purpose flour, divided

2 teaspoons ground cinnamon

2 teaspoons baking soda

1 1/2 teaspoons kosher salt

1 cup raisins

1 cup chopped walnuts

1 pound carrots, grated 4 cups shredded

1/2 cup diced fresh pineapple


  1. Preheat the oven to 350 degrees F.
  2. paper liners in 2 muffin pan I get about 18 large
  3.  Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
  5. Divide the batter equally between the 2 pans 1/3 cup in each muffin, Bake for 25 to 30 minutes, or until a toothpick comes out clean. Allow the muffins to cool completely in the pans set over a wire rack.