Carrot Cake Sliders

Ingredients

• 3/4 cup nonfat buttermilkNutrition
• 1 cup crushed pineappleNutrition
• 1 1/4 cups sugarNutrition
• 4 large egg whitesNutrition
• 2 tsps cinnamonNutrition
• 1 tsp nutmegNutrition
• 1 tsp vanillaNutrition
• 2 tsps vegetable oilNutrition
• 1 cup orange juiceNutrition
• 1 tsp orange zestNutrition
• 1 cup golden raisinsNutrition
• 2 cups grated carrotNutrition
• 1/2 cup coconutNutrition
• 6 oz unsweetened applesauceNutrition
• 4 tsps baking powderNutrition
• 2 cups flour, siftedNutrition

Directions

1. 1Preheat 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. 2In a medium bowl, sift together flour, baking powder, salt and cinnamon. Set aside.
3. 3In a large bowl, combine eggs, buttermilk, applesauce, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
4. 4In a medium bowl, combine shredded carrots, coconut, orange juice and zest, pineapple and raisins.
5. 5Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
6. 6Fill each cupcake tin nearly full, and bake at 325 °F for 15-20 minutes. Check with toothpick.
7. 7These are delicious without frosting, but you can whip up and top with some lowfat cream cheese frosting.
8. 8Note: cut out the coconut to reduce the fat even further.

Nutrition per serving

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