Beet And Carrot Cake Cupcakes

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This is a modification of recipe #114622. I reduced the fat and sugar and added some pineapple and raisins. I made it for a mexico missions trip, and it was a hit with the high schoolers and adults alike. It can also be made in cake form, as in the original recipe. To make it even healthier, substitute 1/2 cup of the flour with whole wheat pastry flour.

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Steps

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Preheat the oven to 350.

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Line muffin tins with cupcake liners.

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In a bowl , mix oil , applesauce , sugar , eggs , and vanilla extract.

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Set aside.

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In another bowl , mix the flour , baking powder , salt , and cinnamon.

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Incorporate into the first mix.

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Add the raw carrots , the raw beets , the pineapple , the raisins , and the nuts.

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Mix well.

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Pour into the prepared cupcake liners.

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Bake approximately 30 minutes at 350 or until a toothpick inserted into the center comes out clean.

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Frost with a half recipe of cream cheese and applesauce frosting.

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Ingredients

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vegetable oil, applesauce, white sugar, brown sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt, cinnamon, raw carrots, raw beet, crushed pineapple, raisins, nuts