Carrot Cake Sliders

Deliciously moist mini carrot cupcakes with so little oil that no one will believe they are low fat. 48 cals each

• 6 oz unsweetened applesauce
• 2 tsps vegetable oil
• 1 tsp vanilla
• 2 tsps cinnamon
• 1 tsp nutmeg
• 2 cups flour, sifted
• 4 tsps baking powder
• 2 cups grated carrot
• 3/4 cup nonfat buttermilk
• 1 1/4 cups sugar
• 4 large egg whites
• 1 cup orange juice
• 1 tsp orange zest
• 1 cup golden raisins
• 1/2 cup coconut
• 1 cup crushed pineappple
  

1. Preheat oven to 325 °F (160 °C). Line mini cupcake tin with liners if needed. If using a non-stick pan, usually a spritz of cooking spray in each cup will suffice.
2. In a medium bowl, sift together flour, baking powder, salt and cinnamon. Set aside.
3. In a large bowl, combine eggs, buttermilk, applesauce, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
4. In a medium bowl, combine shredded carrots, coconut, orange juice and zest, pineapple and raisins.
5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
6. Fill each cupcake tin nearly full, and bake at 325 °F for 15-20 minutes. Check with toothpick.
7. These are delicious without frosting, but if you wish, you can whip up some lowfat cream cheese frosting, not included in this recipe as I really love them plain!
8. Note: you can cut out the coconut if you want to reduce the fat even further.

Maybe it's just me, but I find it really hard to believe that a cupcake can have 48 cals, but looking at the recipie it seems likely. Also this makes about 40 cupcakes.