Beet and Carrot Cake Cupcakes

"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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photo by afshin a. photo by afshin a.
photo by afshin a.
Ready In:
50mins
Ingredients:
15
Yields:
18-20 cupcakes
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ingredients

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directions

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

Questions & Replies

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Reviews

  1. I like cress too much, if it is better how better we make it by a sweet also salad, by adding to cress with cheese and walnut and cucumber, some cooked pieces of beet.
     
    • Review photo by afshin a.
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Tweaks

  1. It is a thirst remover salad!
     

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