Muffins:
1 cup plus 2 tablespoons all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup canola oil
2 large eggs
2 teaspoons pure vanilla extract
6 tablespoons canned crushed pineapple, drained, with 2 tablespoons juice reserved
3/4 cup grated carrots
1/3 cup coarsely chopped walnuts
1/3 cup lightly toasted shredded sweetened coconut
1/3 cup raisins, coarsely chopped
Pineapple Cream Cheese Frosting:
2 ounces cream cheese
1 cup confectioners' sugar
1 1/2 tablespoons pineapple juice
1. Position a rack in the middle of the oven and preheat to 350 degrees F. Coat a muffin tin with cooking spray.
2. In a large bowl combine flour, sugar baking powder, baking soda, salt and cinnamon. Stir well. In a separate medium bowl, whisk oil, eggs, vanilla and crushed pineapple. Add slowly to the flour mixture, stirring well until flour is thoroughly dissolved. Gently stir in carrots, walnuts, coconut and raisins. Pour batter into the prepared muffin tin.
3. Bake for 25 minutes, or until the tops are golden brown and a cake tester inserted into the middle of a muffin comes out clean. Transfer to a wire rack to cool for 5 minutes before removing.
4. To make the pineapple cream frosting, combine cream cheese, confectioners' sugar and pineapple juice in a small bowl and whisk until smooth. It should be on the thick side. Using a small spoon, drizzle frosting over muffins. If you'd more frosting, the coat the entire muffin top.
Recipe created by Susan Russo of Food Blogga.