Wet Ingredients:
1 medium carrot, shredded
1 cup pineapple, crushed with juice
5 Tbl canola oil
¼ cup water
1 Tbl white distilled vinegar

Dry Ingredients:
1.5 cup flour, sifted
¾ cup sugar
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp ground ginger (optional)

Directions:

1. Preheat oven to 350F.
2. Sift all dry ingredients into a bowl, or stir well with a fork.
3. Measure all the wet ingredients into a big bowl.
4. Mix the dry ingredients into the wet ingredients until just incorporated.
5. Use a spoon to portion into 12 medium cupcake mold. Use muffin liners to make clean up easier.
6. Bake for 25-35 minutes, until a toothpick inserted into the middle comes out clean.