Carrot Cake Cupcakes with Lemon Cream Cheese Frosting

By á-736

Healthier version than most recipes.

Ingredients

• Frosting:
• 3/4 C whole wheat flour
• 1/2 C all purpose flour
• 1 t baking soda
• 1/4 t salt
• 1/2 t ground cinnamon
• 1/4 t ground nutmeg
• 1/4 C coconut oil
• 3/4 C brown sugar, packed
• 2 large eggs
• 1/2 C unsweetened applesauce
• 1/2 t vanilla extract
• 1 1/2 C carrots, finely shredded (about 2 carrots)
• 1/4 C walnuts, finely chopped
• 1/4 C raisins
• 4 oz Neufchatel cheese, softened
• 3/4 C confectioners' sugar
• 1/2 t lemon zest, finely grated
• Garnish:
• 2 T walnuts, chopped

Preparation

Step 1

Sift together both flours, baking soda, salt and spices. In a large bowl, whisk together oil, brown sugar and eggs until well combined. Whisk in applesauce, vanilla and carrots. Add dry ingredients and mix until just blended. Stir in walnuts and raisins.

Line 12 muffin pan with paper cups. Divide batter evenly and bake at 350oF about 20 minutes, or until a toothpick inserted in a cupcake comes out clean. Cool cupcakes completely.

To make frosting, beat together cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost cupcakes and sprinkle with walnuts. Store cupcakes in the refrigerator for up to 3 days.