Recipe Name Carrot Cupcakes with cream cheese frosting Submitted by SusieQ8 Recipe Description low fat cupcake with vegtables and fruit - very moist Quantity 12 Quantity Unit Prep Time (minutes) 10 Cook Time (minutes) 16 Ready In (minutes) 26

Ingredients Amount Measure Ingredient 3/4 cup Whole Wheat Pastry Flour, Bobs Red Mill 1/2 cup flour unbleached 1 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon, ground 1/4 teaspoon nutmeg, ground 1/4 cup canola oil 3/4 cup, packed firmly packed light brown sugar 2 large eggs 1/2 cup applesauce natural 1/2 cup applesauce natural 1/2 teaspoon vanilla extract 1 1/2 cups grated Carrots, raw 1/4 cup, chopped walnuts (minced or finely chopped 2 tablespoons walnuts (minced or finely chopped 4 ounces neufchatel cheese 1/3 fat cream cheese 3/4 cup, unsifted confectioners sugar - sifted 1/2 teaspoon Lemon zest Steps Sequence Step 1 Preheat oven 350 degrees. Line 12 muffin cups with paper liners. Sift together first 6 ingredients. In large bowl,whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add dry ingredents and mix until combined. Stir in 1/4 c. chopped walnuts. Divide batter into 12 muffin cups. Bake until toothpick comes out clean, approx. 20 min. Transfer to wire rack. Frosting: With electric mixer, beat cream cheese, confectoners'' sugar and lemon zest until smooth and creamy. Frost cooled cupcakes and sprinkle with remaining 2 tbls. chopped walnuts. Store cupcakes in refrigerator.