Carrot Cake Cupcakes With Lemony Cream Cheese Frosting

• 34 cup whole wheat pastry flour
• 12 cup all-purpose flour
• 1 teaspoon baking soda
• 14 teaspoon salt
• 12 teaspoon ground cinnamon
• 14 teaspoon ground nutmeg
• 14 cup canola oil
• 34 cup firmly packed light brown sugar
• 2 large eggs
• 12 cup natural unsweetened applesauce
• 12 teaspoon vanilla extract
• 1 12 cups finely shredded carrots (about 2 carrots)
• 14 cup finely chopped walnuts
• 4 ounces neufchatel cheese, softened (reduced fat cream cheese)
• 34 cup confectioners' sugar
• 12 teaspoon finely grated lemon zest
• 2 tablespoons finely chopped walnuts

1. Preheat to 350.
2. Line 12 muffin cups with paper liners.
3. In a medium bowl, sift together both flours, baking road, salt and spices.
4. In a large bowl, whisk together oil, brown sugar and eggs until well combined.
5. Then whisk in applesauce, vanilla and carrots.
6. Add dry ingredients and mix until just del combined.
7. Stir in walnuts.
8. Divide batter among muffin cups and bake until done, about 20 minutes.
9. Cool completely.
10. To make Frosting:.
11. Use and electric mixer and beat together the cream cheese, confectioners sugar and lemon zest until smooth and creamy.
12. Frost cooled cupcakes and sprinkle with walnuts.

whole wheat pastry flour, flour, baking soda, salt, ground cinnamon, ground nutmeg, canola oil, brown sugar, eggs, natural, vanilla, carrots, walnuts, neufchatel cheese, confectioners, lemon zest, walnuts

Taken from www.food.com/recipe/carrot-cake-cupcakes-with-lemony-cream-cheese-frosting-488345 (may not work)