Carrot Cupcakes

Carrot Cupcakes
I got this from my friend Kendra (Busy Moms=Easy Meals on FB) who said she got it from Food Network.



No picture because they didnt last that long!!


3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup canola oil
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 cup natural applesauce
1/2 teaspoon vanilla
1 1/2 cups finely shredded carrots (about 2 medium carrots)
1/4 cup plus 2 tablespoons finely chopped walnuts (I didnt have any so I threw in some pecans I had)
4 ounces 1/3 fat cream cheese (recommended: Neufchatel) (I just used regular since its what I had)
3/4 cup confectioners' sugar, sifted
1/2 teaspoon finely grated lemon zest (was out of this too!)

Directions:

Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners. I just sprayed my silicon pan with cooking spray, minimal sticking.

Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.

Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.

With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. The cupcakes should be stored in the refrigerator.  We like icing alot so I doubled the recipe, it wasnt TOO much, just right.