Carrot cake cupcakes: (because I bought way too many carrots to make my butternut squash soup:

Adapted from Ina Garten:

Ingredients:

2 cups sugar

1/2 cup vegetable oil + 5/6 cup unsweetened applesauce

3 jumbo eggs

2 cups AP flour

2 tsp cinnamon

2 tsp baking soda

1 1/2 tsp kosher salkt

3 cups grated carrot

1 can of crushed pineapple

Frosting: out of the can

Preheat oven to 375 F. Beat sugar, oil, applesauce and vanilla together. Add eggs, 1 at a time. In another bowl, sift together the dry ingredients. Add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots and pineapple and remaining flour.

Bake for 30 minutes in 375 F oven. 40 minutes if you add the pineapple