From Ellie Krieger's The Food You Crave
3/4 cup whole-wheat pastry flour or regular whole-wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup canola oil
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 cup natural unsweetened applesauce
1/2 teaspoon vanilla extract
1 1/2 cups finely shredded carrots (about 2 carrots)
1/4 cup chopped walnuts
For the frosting:
4 ounces Neufchatel cheese (reduced-fat cream cheese), softened
3/4 cup powdered sugar
1/2 teaspoon finely grated lemon zest
Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.
In a medium bowl, sift together both flours, the baking soda, salt and spices. In a large bowl, whisk together the oil, brown sugar, and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until just combined. Stir in the walnuts.
Divide the batter between the muffin cups. Bake until a toothpick inserted in a cupcake comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
To make the frosting, with an electric mixer, beat together the cream cheese, powdered sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes. The cupcakes should be stored in the refrigerator where they will keep for about 3 days. YIELD: 12 cupcakes
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