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