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beet and carrot cake cupcakes


this is a modification of recipe #114622. i reduced the fat and sugar and added some pineapple and raisins. i made it for a mexico missions trip, and it was a hit with the high schoolers and adults alike. it can also be made in cake form, as in the original recipe. to make it even healthier, substitute 1/2 cup of the flour with whole wheat pastry flour.


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  1. Preheat the oven to 350
  2. Line muffin tins with cupcake liners
  3. In a bowl
  4. Mix oil
  5. Applesauce
  6. Sugar
  7. Eggs
  8. And vanilla extract
  9. Set aside
  10. In another bowl
  11. Mix the flour
  12. Baking powder
  13. Salt
  14. And cinnamon
  15. Incorporate into the first mix
  16. Add the raw carrots
  17. The raw beets
  18. The pineapple
  19. The raisins
  20. And the nuts
  21. Mix well
  22. Pour into the prepared cupcake liners
  23. Bake approximately 30 minutes at 350 or until a toothpick inserted into the center comes out clean
  24. Frost with a half recipe of cream cheese and applesauce frosting

Step 11

Total Time in Minute 50

Ingredients Count 15

cooking beet and carrot cake cupcakes

See More Relate Photo


Vegetable oil


White sugar

Brown sugar


Vanilla extract

All-purpose flour

Baking powder



Raw carrots

Raw beet

Crushed pineapple



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