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Carrot Cake Sliders
Deliciously moist mini carrot cupcakes with so little oil that no one will believe they are low fat.
1 cup crushed pineapple
3/4 cup nonfat buttermilk
1 1/4 cups sugar
4 large egg whites
2 tsps cinnamon
1 tsp nutmeg
1 tsp vanilla
2 tsps vegetable oil
1 cup orange juice
1 tsp orange zest
1 <span class="measurestring" title="cup (not packed)">cup</span> golden raisins
2 cups grated carrot
1/2 cup coconut
6 oz unsweetened applesauce
4 tsps baking powder
2 cups flour, sifted
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.
In a medium bowl, sift together flour, baking powder, salt and cinnamon. Set aside.
In a large bowl, combine eggs, buttermilk, applesauce, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
In a medium bowl, combine shredded carrots, coconut, orange juice and zest, pineapple and raisins.
Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
Fill each cupcake tin nearly full, and bake at 325 °F for 15-20 minutes. Check with toothpick.
These are delicious without frosting, but you can whip up and top with some lowfat cream cheese frosting.
Note: cut out the coconut to reduce the fat even further.
in 1 serving of Carrot Cake Sliders.
, 85% carbs, 7% protein.
Calorie Counter 100% Free
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