Ingredients
3/4 cup packed brown sugar1/2 cup unsweetened applesauce2 large eggs, room temperature1/4 cup canola oil1/2 teaspoon vanilla extract3/4 cup whole wheat flour1/2 cup all-purpose flour1 teaspoon baking soda1/4 teaspoon salt1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1-1/2 cups shredded carrots (about 3 medium) 1/4 cup chopped walnutsFROSTING:4 ounces reduced-fat cream cheese3/4 cup confectioners’ sugar1/2 teaspoon lemon juice
Preparation
Preheat oven to 350°. Line 12 muffin cups with paper or foil liners.
In a large bowl, beat the first five ingredients until well blended. In another bowl, whisk flours, baking soda, salt, cinnamon and nutmeg; gradually beat into brown sugar mixture. Stir in carrots and walnuts.
Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
In a small bowl, beat frosting ingredients until smooth. Spread over cupcakes. Refrigerate leftovers.
