Sometimes, it has to be a cupcake! I adore cupcakes!
This recipe is from Ellie Krieger's The Food You Crave. It has some good low-fat swap outs but lets be honest, this is a piece of cake with cream cheese frosting! One of the reasons I love this recipe is that it isn't too sweet. The frosting is tangy and compliments the carrot cake perfectly!
from The Food You Crave
For the cupcakes:
3/4 cup of whole wheat flour
1/2 cup of all-purpose flour
1 tsp of baking soda
1/4 tsp of salt
1/2 tsp of cinnamon
1/4 tsp of nutmeg
1/4 cup of canola oil
3/4 cup of dark brown sugar, firmly sugar
2 large eggs
1/2 cup of unsweetened applesauce
1/2 tsp of vanilla
1 1/2 cups of finely shredded carrots
1/4 cup of finely chopped walnuts
For the frosting:
4 oz of low-fat cream cheese
3/4 cup of confectioner's sugar
1/2 tsp of finely grated lemon zest
1/2 tsp of lemon juice
2 TBS of finely chopped walnuts- for garnish
Preheat the oven to 350degrees and line 12 muffin cups with paper liners. Ina medium bowl, sift together the flours, baking soda, salt, and spices. In a large bowl, whisk together the oil, brown sugar until well combined and smooth then add in the eggs. Whisk in the applesauce, vanilla and carrots. Add in the dry ingredients and stir until just combined. Stir in the walnuts. Divide the batter between the muffin cups. Using an ice cream scoop ensures even baking. Bake for 20 minutes or until an inserted toothpick comes out clean. Transfer to a wire rack and cool completely.
In a medium bowl, add the cream cheese, confectioner's sugar, and lemon zest. Beat with an electric mixer until smooth and creamy. Frost the cooled cupcakes and sprinkle with the walnuts. Enjoy!