Beet And Carrot Cake Cupcakes

• 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

1. Preheat the oven to 350u0b0.
2. Line muffin tins with cupcake liners.
3. In a bowl, mix oil, applesauce, sugar, eggs, and vanilla extract; set aside.
4. In another bowl, mix the flour, baking powder, salt, and cinnamon.
5. Incorporate into the first mix.
6. Add the raw carrots, the raw beets, the pineapple, the raisins, and the nuts; mix well.
7. Pour into the prepared cupcake liners.
8. Bake approximately 30 minutes at 350u0b0 or until a toothpick inserted into the center comes out clean.
9. Frost with a half recipe of Cream Cheese and Applesauce Frosting (Recipe #114857).

vegetable oil, applesauce, white sugar, brown sugar, eggs, vanilla, flour, baking powder, salt, cinnamon, carrots, raw beet, pineapple, raisins, nuts

Taken from www.food.com/recipe/beet-and-carrot-cake-cupcakes-294723 (may not work)