Carrot (Cup) Cakes

• 2 cups Whole Wheat Flour
• 1 cup All-purpose Flour
• 1/2 cups Ground Flax Seed
• 2 teaspoons Baking Soda
• 1-1/2 teaspoon Ground Cinnamon
• 1 teaspoon Ground Ginger
• 1/2 teaspoons Ground Nutmeg
• 1/2 teaspoons Salt
• 1 teaspoon Vanilla Extract
• 1 cup Light Brown Sugar, Lightly Packed
• 1/4 cups Canola Oil
• 2 whole Eggs
• 1/2 cups Low Fat Plain Yogurt
• 1 pound Carrots, Grated
• 1/2 cups Golden Raisins
• 3/4 cups Chopped Walnuts, Plus Extra For Topping Cupcakes
• 1 cup Confectioners Sugar
• 8 ounces, weight Cream Cheese (regular Or Light)

1. Carrot (cup) Cakes:
2. 1. Preheat oven to 350 degrees and prepare muffin tins with paper baking cups.
3. 2. In a medium bowl, mix flours, flax seed, baking soda, cinnamon, ginger, nutmeg and salt.
4. 3. With an electric mixer, blend brown sugar, canola oil and vanilla extract. Add eggs one at a time.
5. 4. Stir in yogurt, then carrots, then raisins and walnuts. Gradually stir in the flour mixture until combined (don't over stir).
6. 5. Spoon the batter into the prepared muffin tins. Bake for 20 minutes or until a toothpick comes out clean. Let cool completely.
7. Cream Cheese Frosting:
8. 1. Using an electric mixer, whip cream cheese and confectioner's sugar. Spread over each cupcake and top with some chopped walnuts.
9. Makes 2 dozen cupcakes.

whole wheat flour, allpurpose, ground flax, baking soda, ground cinnamon, ground ginger, ground nutmeg, salt, vanilla, light brown sugar, ubc, eggs, low fat plain, carrots, golden raisins, walnuts, confectioners sugar, weight cream cheese

Taken from tastykitchen.com/recipes/desserts/carrot-cup-cakes/ (may not work)