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Recipes - Light Carrot Cupcake ( some sugar added)

Recipe Name

Light Carrot Cupcake ( some sugar added)

Submitted by

kaye14chery

Recipe Description

A Healthy light sugary carrot cupcake; portion control and a taste of sugar for the sweet tooth.

Quantity	2	Quantity Unit	6 cupcake pan	Servings
Prep Time (minutes)	45	Cook Time (minutes)	30	Ready In (minutes)	75

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Ingredients
Amt.	Measure	Ingredient



3/4	cup	wheat flour, wholewheat
1/2	cup	flour, Gluten free all purpose mix
1	teaspoon	baking soda
1/4	teaspoon	salt
1/2	teaspoon	cinnamon, ground
1/4	teaspoon	nutmeg
3/4	cup, unpacked	brown sugar, light
1/4	cup	canola oil
2	large	eggs
1 1/2	cups, chopped	Carrot, grated or shredded (about 1-1/2 cups)
1/2	cup	applesauce, natural no sugar added
1/2	teaspoon	vanilla extract
4	ounces	fat-free cream cheese (sofened)
2/3	cup	confectioner's sugar, sifted
1/3	teaspoon	Lemon zest

Steps

Sequence	Step

1	Preheat the oven to 350 F. Line muffin cups with paper cupcake liners.
2	Sift together the flours, baking soda, salt, cinnamon and nutmeg. In a large stand mixer with the paddle attachment, combine the brown sugar, oil and eggs until well combined. Add the carrots, applesauce and vanilla. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.
3	place in muffin cups. Bake about 20 minutes.
4	beat together the cream cheese, confectioners'' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes.

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