Moist Carrot Cake with Applesauce

• 1/3 cup brown sugar
• 3 tablespoons canola oil (half coconut oil)
• 1 egg
• 1/4 cup unsweetened applesauce (a bit extra added)
• 1 teaspoon vanilla extract (powder)
• 1 cup all-purpose flour (1/2 ww flour and 1/2 white)
• 3/4 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1-1/2 cups shredded carrots
• 
  *Glazed the bread with a bit of butter, oj, powered sugar heated up to make a glaze...

My Savings Add to Grocery List

Nutritional Facts

1 cupcake equals 226 calories, 8 g fat (3 g saturated fat), 33 mg cholesterol, 244 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.

Directions

1. In a large bowl, beat the sugar, oil and egg until well blended. Beat in applesauce and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually beat into sugar mixture until blended. Stir in carrots.
2. Fill paper-lined muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, combine frosting ingredients; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 10 cupcakes.

Reamore: http://www.tasteofhome.com/recipes/moist-carrot-cupcakes#ixzz3HuE2MHp7

Notes: We are playing with less sugar and more applesauce. And, using this recipe with banana mush from frozen bananas that thaw out before using them in the recipe.