1. Preheat oven to 350F.
2. Rinse and peel carrot. Shred with a grater. Measure out cup shredded carrot.
3. In a medium bowl, add pineapple with juice, oil, water, vinegar, and shredded carrot. Mix with a fork to combine.
4. In a large bowl, mix flour, brown sugar, baking soda, cinnamon, salt, and nutmeg. Blend well with a fork to break up any lumps.
5. Add wet ingredients to dry ingredients. Mix until just combined.
6. If using walnuts or raisins, gently stir in now.
7. Coat muffin pan with non-stick cooking spray. Fill each muffin cup about full with batter. Bake on middle rack of oven until muffin tops are golden brown and a toothpick inserted comes out clean, about 20- 25 minutes.
1 medium carrot
1 cup canned crushed pineapple with juice
5 Tablespoons canola oil
¼ cup cold water
1 Tablespoon white distilled vinegar
1 ½ cups all-purpose flour
¾ cup light brown sugar, packed
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
Pinch ground nutmeg, pumpkin pie spice, or apple pie spice
Non-stick cooking spray
More About Carrot
How to Select
Choose well-shaped, smooth, firm, crisp carrots with deep color and fresh, green tops. Avoid soft, wilted or split carrots.
How to Store
Refrigerate in a plastic bag with some air holes. Can last 4-5 months if packed in moist sand and stored in a cold root cellar at 32-40 degrees.
How to Prepare
Rinse with cold water. Trim off tops bottoms. Peel. Eat raw: Add to salads, have as a snack with dip. Eat cooked: Carrots can be steamed, microwaved, or boiled until tender.