Carrot Cupcakes with Cream Cheese Icing


Makes: 12 Cupcakes

Ingredients

  • 3/4 cup whole-wheat 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  applesauce
  • 1/2 teaspoon vanilla
  • 1 1/2 cups finely shredded carrots (about 2 medium carrots)
  • 2 tablespoons finely chopped walnuts
  • 4 ounces 1/3 fat cream cheese
  • 3/4 cup confectioners’ sugar, sifted
  • 1/2 teaspoon finely grated lemon zest

Method

  1. Preheat the oven to 180° C
  2. Line muffin tray with 12 muffin liners
  3. Sift together the four, baking soda, salt, cinnamon and nutmeg
  4. In a large bowl, whisk the oil, brown sugar and eggs until well combined
  5. Whisk in the applesauce, vanilla and carrot
  6. Add the dry ingredients and mix until combined
  7. Divide the batter between the muffin cups
  8. Bake for 20 minutes or until toothpick comes out clean
  9. Cool on a wire rack
  10. Beat together the cream cheese, confectioners’ sugar and lemon zest until smooth and creamy.
  11. Frost the cooled cupcakes and sprinkle with the  2 tablespoons chopped walnuts.

Store the cupcakes in the fridge

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