Ingredients

3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup canola oil
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 cup natural 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 ounces 1/3 fat cream cheese (recommended: Neufchatel)
3/4 cup confectioners' sugar, sifted
1/2 teaspoon finely grated lemon zest

Directions

Preheat the oven to 350
degrees F. Line 12 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 sprinkle with the remaining 2

tablespoons chopped walnuts. The cupcakes should be stored in the refrigerator.