Carrot Cake Sliders

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.