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Carrot Cupcakes with Cream Cheese Frosting
Ingredients
  • ¾ cup whole-wheat pastry flour
  • ½ cup all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon fine salt
  • ½ teaspoon ground cinnamon
  • Pinch ground nutmeg
  • ¾ cup firmly packed light brown sugar
  • ¼ cup canola oil
  • 2 large eggs
  • 1 ½ cups finely shredded carrots (about 2 medium carrots, peeled)
  • ½ cup natural applesauce
  • ½ teaspoon vanilla extract
  • ¼ cup plus 2 tablespoons finely chopped walnuts
  • 4 ounces low-fat cream cheese, such as
  • Neufchatel, at room temperature
  • ¾ cup confectioners' sugar, sifted
  • ½ teaspoon finely grated lemon zest
Steps
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