Beet and Carrot Cake Cupcakes

This is a modification of Beet and Carrot Cake. 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.

• Ready In: 50 mins
• Yields: 18-20 cupcakes

Ingredients

• 1⁄2 cup  vegetable oil
• 1⁄4 cup applesauce
• 2⁄3 cup white sugar
• 2⁄3 cup brown sugar
• 3  eggs
• 1  teaspoon vanilla extract
• 2  cups all-purpose flour
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 1  teaspoon cinnamon
• 2  cups raw carrots, finely shredded
• 1  cup raw beet, finely shredded
• 1 (8 ounce) can crushed pineapple
• 1⁄2 cup raisins
• 1⁄2 cup  chopped  nuts

Directions

1. Preheat the oven to 350°.
2. Line muffin tins with cupcake liners.
3. In a bowl, mix oil, applesauce, sugar, eggs, and vanilla extract; set aside.
4. In another bowl, mix the flour, baking powder, salt, and cinnamon.
5. Incorporate into the first mix.
6. Add the raw carrots, the raw beets, the pineapple, the raisins, and the nuts; mix well.
7. Pour into the prepared cupcake liners.
8. Bake approximately 30 minutes at 350° or until a toothpick inserted into the center comes out clean.
9. Frost with a half recipe of Cream Cheese and Applesauce Frosting (Recipe #114857).