Carrot Cake Sliders
Deliciously moist mini carrot cupcakes with so little oil that no one will believe they are low fat.
||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.
There are 48 calories in 1 serving of Carrot Cake Sliders.
Calorie split: 8% fat, 85% carbs, 7% protein.
Amount Per Serving
% Daily Values*
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