Dessert

Carrot Cupcakes with Lowfat Cream Cheese Frosting is for Dessert.

Carrot Cupcakes with Lowfat Cream Cheese Frosting takes several minutes to prepare.

Carrot Cupcakes with Lowfat Cream Cheese Frosting takes several minutes to cook.

Carrot Cupcakes with Lowfat Cream Cheese Frosting makes 12 servings.

The ingredients for Carrot Cupcakes with Lowfat Cream Cheese Frosting are:

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

Here is how you make Carrot Cupcakes with Lowfat Cream Cheese Frosting:

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.Number of Servings: 12Recipe submitted by SparkPeople user ACE138.

The nutritional information for Carrot Cupcakes with Lowfat Cream Cheese Frosting is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 270.4

• Total Fat: 12.5 g
• Cholesterol: 178.8 mg
• Sodium: 250.9 mg
• Total Carbs: 33.0 g
• Dietary Fiber: 1.8 g
• Protein: 7.8 g