Carrot Cake Cupcakes with Lemony Cream Cheese Frosting


  • 0.75 cup whole-wheat pastry flour or regular whole-wheat flour
  • 0.25 cup chopped walnuts
  • 1.5 cup finely shredded carrots (about 2 carrots)
  • 0.5 tsp vanilla extract
  • 0.5 cup natural unsweetened applesauce
  • 2 large eggs
  • 0.75 cup firmly packed light brown sugar
  • 0.25 cup canola oil
  • 0.25 tsp ground nutmeg
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 1 tsp baking soda
  • 0.5 cup all-purpose flour
  1. Preheat the over to 350 degrees Fahrenheit.Line 12 muffin cups with paper liners.
  2. In a medium bowl, sift together both flours, the baking soda, salt, and spices. In a large bowl, whisk together the oil, brown sugar, and eggs until well combined. Whisk in the applesauce, vanilla, and carrots. Add the dry ingredients and mix until just combined. Stir in the walnuts.
  3. Divide the batter between the muffin cups. Bake until a toothpick inserted in a cupcake comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.


  • 0.5 tsp finely grated lemon zest
  • 0.75 cup confectioners' sugar
  • 4 Ounce Neufchatel cheese (reduced-fat cream cheese), softened
  1. To make the frosting, with an electric mixer, beat together the cream cheese, confectioners' sugar, and lemon zest until smooth and creamy.


  • 2 Tbsp finely chopped walnuts
  1. Frost the cooled cupcakes and sprinkle with the walnuts. The cupcakes should be stored in the refrigerator, where they will keep for about 3 days.