Beet and Carrot Cake 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. 1

   Preheat the oven to 350°.

2. 2

   Line muffin tins with cupcake liners.

3. 3

   In a bowl, mix oil, applesauce, sugar, eggs, and vanilla extract; set aside.

4. 4

   In another bowl, mix the flour, baking powder, salt, and cinnamon.

5. 5

   Incorporate into the first mix.

6. 6

   Add the raw carrots, the raw beets, the pineapple, the raisins, and the nuts; mix well.

7. 7

   Pour into the prepared cupcake liners.

8. 8

   Bake approximately 30 minutes at 350° or until a toothpick inserted into the center comes out clean.

9. 9

   Frost with a half recipe of Cream Cheese and Applesauce Frosting (Recipe #114857).