Carrot Cupcake

Ingredients...

* 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
* 4 ounces 1/3 fat cream cheese (recommended: Neufchatel)
* 3/4 cup confectioners' sugar, sifted
* 1/2 teaspoon finely grated lemon zest


How to...

Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.

1. 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.

2. 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.


Frosting:
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.