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 Prep Time (minutes) 45 Cook Time (minutes) 30 Ready In (minutes) 75

Ingredients Amount 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.