Carrot Cupcakes with Lemon Frosting

June 14th, 2012 | Posted by Milana in Dessert | Thanksgiving

Carrot cake is one of my favorite baked goods! This is the healthier, lighter version to the traditional high-fat recipe…This recipe is by Registered Dietitian, Ellie Krieger. As always her recipes are easy, delicious and nutritious! I guarantee that you will never want to use the traditional high fat recipe ever again!!! The recipe says it yields 10 cupcakes but I got 14. Let me know what you guys think. Any questions or comments can be submitted in the comment box at the bottom of the page, email me at milanasays@gmail.com, or follow the twitter or Facebook link located on the top right of this page.

INGREDIENTS:

  • 3/4 cup white whole wheat flour
  • 1/2 cup unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup avocado oil
  • 3/4 cup firmly packed light brown sugar
  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/2 teaspoon vanilla
  • 1-1/2 cups finely shredded carrots (about 2 medium carrots)
  • 1/4 cup plus 2 tablespoons finely chopped walnuts
  • 4 oz. cream cheese, softened
  • 3/4 cup confectioners’ sugar, sifted
  • 1/2 teaspoon finely grated lemon zest

DIRECTIONS:

Preheat the oven to 350 F. Line 14 muffin cups with paper liners.

Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.

Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.

With an electric mixer, beat together the cream cheese, confectioners’ sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and use a micro grater to grate a cinnamon stick over the cupcakes for garnish . The cupcakes should be stored in the refrigerator. ENJOY!

**Calories are per cupcake and includes frosting!

14 Servings
Amount Per Serving
Calories 196.2
Total Fat 8.1 g
Saturated Fat 1.9 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 3.3 g
Cholesterol 32.6 mg
Sodium 187.0 mg
Potassium 119.0 mg
Total Carbohydrate 32.9 g
Dietary Fiber 1.5 g
Sugars 23.5 g
Protein 3.5 g

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Rating: 4.8/5 (5 votes cast)
Carrot Cupcakes with Lemon Frosting, 4.8 out of 5 based on 5 ratings

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