2 eggs
175 ml vegetable oil
250 ml sugar
5 ml vanilla
250 ml flour
2 ml baking soda
2 ml salt
5 ml baking powder
1 ml cinnamon
250 ml carrots, grated
50 ml crushed pineapple & juice
50 ml walnuts, chopped (optional)
In a large bowl; mix eggs, oil, sugar and vanilla together.
In a another bowl; blend together flour, baking soda, salt, baking powder and cinnamon. Add to egg mixture. Gently stir in carrots and pineapple until just blended. Fill muffin cups two thirds full.
Bake in preheated 350 F (180 C) oven for 25 minutes.
Serves 12