Here's an Ooey Gooey Carrot Cupcake Recipe I adapted from the Read It and Eat It Blog. I love the texture and how pineapple further enhances the over-all flavor. However, I find the original recipe too oily so I reduced the vegetable oil proportion to 1/2 cup. This cupcake is tasty enough even without frosting!

Ingredients:

2 cups all-purpose flour
1 Tb ground cinnamon
1 1/2 tsp baking soda
1/2 tsp ground allspice
1/4 tsp nutmeg
1/2 tsp salt
3 eggs
1 cup granulated sugar
1 cup brown sugar
3/4 cup buttermilk
1/2 cup vegetable oil
1 Tb vanilla
3 cups shredded carrots
8 oz. crushed pineapple, juice drained but reserved
1 cup chopped walnuts

Preheat oven to 350. In the bowl of an electric mixer, combine eggs, both sugars, buttermilk, oil and vanilla and mix until well combined. Add in spices and other dry ingredients. Stir in carrots, pineapple and nuts by hand. Batter will be quite runny, but do your best to scoop it into muffin pans lined with cupcake papers. Fill the cups almost to the top because batter does not rise much. Bake for 20 minutes, until browned on top.