Ingredients
- 2 CUPS WHOLE-WHEAT PASTRY FLOUR
- 1 CUP ALL-PURPOSE FLOUR
- 2 TEASPOONS BAKING SODA
- 1 1∕2 TEASPOONS GROUND CINNAMON
- 1 TEASPOON GROUND GINGER
- 1 ∕2 TEASPOON GROUND NUTMEG
- 1 ∕2 TEASPOON KOSHER SALT
- 1 CUP LIGHTLY PACKED BROWN SUGAR
- 1 ∕4 CUP CANOLA OIL
- 2 EXTRA LARGE EGGS
- 1 ∕2 CUP PLAIN YOGURT
- 1 POUND CARROTS, GRATED (ABOUT 4 CUPS)
- 1 ∕3 CUP GOLDEN RAISINS
- For the frosting
- 4 OUNCES LIGHT CREAM CHEESE (I USE NEUFCHÂTEL), AT ROOM TEMPERATURE
- 1 CUP CONFECTIONERS’ SUGAR
- 1 ∕4 CUP FINELY CHOPPED WALNUTS
Preparation
Step 1
FOR THE CUPCAKES
Preheat oven to 350°F. Line a muffin tin with paper liners.
In a medium bowl, sift together the flours, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside. With an electric mixer, beat the brown sugar and oil for about 5 minutes. Add the eggs, one at a time. Stir in the yogurt, carrots, and raisins. Mix in the flour mixture until just combined.
Using a 3-ounce ice-cream scoop or a 1/3 cup measure, spoon batter into paperlined muffin tins. Bake for 20 minutes or until a toothpick comes out clean. Let cool completely on a wire rack.
FOR THE FROSTING
Using an electric mixer, whip cream cheese and confectioners’ sugar. Spread each cupcake with cream cheese frosting and sprinkle with walnuts. Store in an airtight container.