Snack

Carrot Zucchini Cupcakes is for Snack.

Carrot Zucchini Cupcakes takes several minutes to prepare.

Carrot Zucchini Cupcakes takes several minutes to cook.

Carrot Zucchini Cupcakes makes 1 servings.

The ingredients for Carrot Zucchini Cupcakes are:

CUPCAKES
1/2 cup expeller pressed canola oil
1/2 cup unbleached, evaporated cane sugar
1/4 cup unsweetened applesauce
2 large eggs
1 cup unbleached white flour
1/2 cup whole wheat pastry flour
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon sea salt
2 medium carrots, grated
1/2 medium zucchini, grated
1/2 cup chopped walnuts

FROSTING
1/2 cup cream cheese, softened
1 2/3 cups powdered sugar, sifted, (buy natural and unbleached, if possible)
2 teaspoons freshly squeezed lime juice
12 walnut halves for decoration

Here is how you make Carrot Zucchini Cupcakes:

Preheat oven to 400?F. In a large mixing bowl, beat the oil with the sugar and applesauce. Add eggs. In a separate bowl, mix together mix together the flours, baking soda, cinnamon and salt. Add to the liquid ingredients. Fold in carrots, zucchini and nuts. Spoon into muffin cups filling 3/4 full. Bake 20 to 25 minutes or until done when tested with a toothpick. Cool on a wire rack. For frosting, beat the softened cream cheese with the powdered sugar. Add lime juice. Ice the cupcakes with a blunt knife. Garnish each with a walnut half.Serving Size: makes 12 cupcakesNumber of Servings: 1Recipe submitted by SparkPeople user ITHINKPINK.

The nutritional information for Carrot Zucchini Cupcakes is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 80.0

• Total Fat: 9.0 g
• Cholesterol: 0.0 mg
• Sodium: 0.0 mg
• Total Carbs: 0.0 g
• Dietary Fiber: 0.0 g
• Protein: 0.0 g