Carrot Pineapple Cupcakes

This morning, I juiced the living daylights out of a pound of carrots and a beautifully ripe pineapple, which left me with this:

Now what? Since clearly one cannot have too many baked goods in one's home, I consulted Zoe Bakes for a recipe, which reliably, she delivered.

I made a few tweaks to appease the finicky five-year old and omitted the cream cheese frosting to cut the calories/points/fat or whatever it is you are counting, and ended up with these moist, satisfying lovelies.

Carrot Pineapple Cupcakes

1 pound carrot pulp, left over from juicing
1/2 cup pineapple pulp, left over from juicing
4 eggs
1 1/2 cups sugar
2/3 cup brown sugar
1/2 cup canola oil
1/2 cup natural no-sugar added apple sauce
2 teaspoons vanilla extract
Zest of 1 orange
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup sweetened shredded coconut
1 cup raisins (I used half golden raisins to please the Princess)

Preheat oven to 350 degrees. Prepare muffin tins with papers.

In a large bowl, whisk together the eggs, sugar, brown sugar, oil, vanilla extract, and orange zest. In a separate bowl, mix together the flour, baking powder, baking soda, salt, and spices with a whisk. Add the dry ingredients to the egg mixture. Add the carrots, pineapple, coconut, and raisins. Fold gently until well mixed.

Here is Zoe's original recipe: Carrot Cupcakes