1 3/4 c. flour
2/3 c. packed light brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 c. crushed pineapple juice
1/2 c. vegetable oil
1 egg, lightly beaten
1 1/2 tsp. vanilla
2 c. shredded carrots
(1/2 c. raisins or 1/4 c. chopped walnuts may be added if desired)

Preheat oven to 400 degrees. Grease 12 (3 x 1 1/4 inch) muffin cups. In a large bowl, stir flour, brown sugar, baking powder, baking soda, salt, cinnamon together. In another bowl, stir together pineapple, oil, egg and vanilla until blended. Make a well in the center of dry ingredients; add pineapple mixture and stir just enough to combine. Stir in carrots, raisins or nuts.

Spoon batter into prepared muffin cups; bake 15-20 minutes or until a cake tester inserted into center of muffin comes out clean. Remove muffins to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack.