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Carrot Pineapple Cupcakes

Reviewed: Jan. 21, 2013
This recipe was good but not great. Admittedly, I made a couple of mods: instead of oil I subbed an equal amount of pineapple juice which made it deliciously moist but baking time needed to be adjusted. I also used light brown sugar instead of white. Finally, and this was just my error as I misread the recipe, I used 2 cups of finely shredded carrot instead of 1 cup. The result was an ultramoist cake, really fluffy too. But it lacked the spice that typifies a carrot cake IMO, and I even added a bit of powdered ginger to it. I was surprised it lacked nuts and/or raisins but I figured maybe the taste would be so good that they wouldn't be missed. Not so. And I'm not the "Paula Deen" type of baker who thinks everything can be made to taste good with a ton of sugar and/or butter/oil. Kinda bummed. At any rate, the recipe wasn't bad but if you like a moderately to strongly spiced carrot cake then this recipe isn't for you. I don't know that I would try this recipe again but if I did it would be so heavily modified that it wouldn't be the same recipe anymore. Also, if anyone is curious, all that added moisture did not ruin the cakey-ness--it was just not a dry cake at all. They also weren't too sweet, but they did have an extra carrot-y flavor due to my error but still tasty. But like I saw another reviewer mentioned, they didn't rise particularly well. If you're okay with flat cupcake tops and the lack of texture and spice, then by all means try this recipe.
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