Vegan Mini Carrot Cake Muffins

Vegan Mini Carrot Cake Muffins

Ingredients:
leavening agents, baking powder, double-acting, sodium aluminum sulfate
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
oil, olive, salad or cooking
honey
carrots, raw
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid

Directions:
In a small bowl mix baking powder and applesauce into a foamy mixture, set aside.
In large bowl mix flour, sugar baking soda, cinnamon, nutmeg, and salt; mix.
Add oil, honey, carrots, water or pineapple (some of the juice might help), and applesauce mixture.
Mix well.
Add nuts, raisins, or dried cranberries if preferred.
Scoop mixture into cupcake liners.
Bake at 325F for 30 minutes or until toothpick comes out clean.
Once cooled, frost with icing (powered sugar, vegan Earth Balance butter, organic vanilla, and water).