Save Recipe Print
Total:
1 hr 10 min
Prep:
20 min
Inactive:
30 min
Cook:
20 min
Yield:
10 cupcakes
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 10 min
Prep:
20 min
Inactive:
30 min
Cook:
20 min
Yield:
10 cupcakes
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 350 F. Line 12 standard muffin cups with paper cupcake liners.

Sift together the flours, baking soda, salt, cinnamon and nutmeg. In a large stand mixer with the paddle attachment, combine the brown sugar, oil and eggs until well combined. Add the carrots, applesauce and vanilla. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.

Divide the batter among 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. Store any leftovers in an airtight container in the refrigerator.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Carrot Cake Cupcakes

Recipe courtesy of Ina Garten

Roasted Carrots

Recipe courtesy of Ina Garten

Baby Carrots

Recipe courtesy of Rachael Ray

Carrot Cake

Recipe courtesy of Alton Brown

Sauteed Carrots

Recipe courtesy of Ina Garten

Vanilla Cupcakes

Recipe courtesy of Food Network Kitchen

Carrot Cake

Recipe courtesy of Food Network Kitchen

Carrot Cake Recipe

Recipe courtesy of Robert Clinton

Sigrid's Carrot Cake

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories