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66 servings
Prep Time:
15 mins
Cook Time:
20 mins
Meal Types:
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Carrot Cake Sliders

Deliciously moist mini carrot cupcakes with so little oil that no one will believe they are low fat.



  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.
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Filling, and decent tasting. A little bland, but you can't argue with the calories and fat.
28 Sep 09 by member: westlico


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Nutrition summary:

There are 48 calories in 1 serving of Carrot Cake Sliders.
Calorie break-down: 8% fat, 85% carbs, 7% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 4
Calories 48
% Daily Values*
Total Fat 0.42g 1%
  Saturated Fat 0.205g 1%
  Polyunsaturated Fat 0.068g  
  Monounsaturated Fat 0.102g  
Cholesterol 0mg 0%
Sodium 40mg 2%
Potassium 55mg  
Total Carbohydrate 10.46g 3%
  Dietary Fiber 0.4g 2%
  Sugars 6.37g  
Protein 0.86g  
Vitamin A 751% Vitamin C 346%
Calcium 158% Iron 68%
of RDI*
(48 calories)
2% of RDI
Calorie Breakdown:
Carbohydrate (85%)
Fat (8%)
Protein (7%)
* Based on a RDI of 2000 calories