Healthy Carrot Cake Cupcakes with Lemon Zest Cream Cheese Frosting

I have always wanted to make fresh homemade carrot cake cupcakes. Once I found this recipe from Ellie Krieger from the Food Network, I knew this was the one to make! The healthy ingredients and fresh twist of lemon zest in the frosting makes this recipe a keeper.

  • 3/4 Cup Whole Wheat Pastry Flour
  • 1/2 Cup All-Purpose Flour
  • 1 TSP Baking Soda
  • 1/4 TSP Salt
  • 1/2 TSP Cinnamon
  • 1/4 TSP Canola Oil
  • 3/4 Cup Firmly Packed Light Brown Sugar
  • 2 Large Eggs
  • 1/2 Cup Natural Applesauce
  • 1/2 TSP Vanilla
  • 1 1/2 Cups Fined Shredded Carrots (2 medium carrots)
  • 1/4 Cup Finely Chopped Pecans or Walnuts
  • 8 OZ 1/3 Fat Cream Cheese
  • 1 Cup Powdered Sugar
  • 1 TSP Finely Grated Lemon Zest

Cupcake

1. Sift together the first 6 ingredients

2. In large bowl, whisk: Oil, Brown Sugar, and Eggs

3. Add: Applesauce, Vanilla, and Carrots

4. Add: Dry Ingredients

5. Stir in: 1/4 Cup Nuts

6. Line 10 muffin cups with paper liners (I only had Halloween themed available)

7. Divide batter between muffin cups

8. Bake until toothpick comes out clean

Frosting

1. With electric mixer, Beat: Cream Cheese and Powdered Sugar  (add more sugar to taste)

2. Add: Lemon Zest

  • Convection Temp: 325 (350 non-convection)
  • Bake Time:  20 Minutes
  • Amount: 10 cupcakes
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