Carrot Cake Cupcakes

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Carrot Cake Cupcakes

  • 2 c whole-wheat pastry flour
  • 1 c all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 1 c lightly packed brown sugar
  • 1/4 c canola oil
  • 2 large eggs
  • 1/2 c plain yogurt
  • 1 lb carrots, grated
  • 1/2 c golden raisins
  • 4 oz light cream cheese, at room temperature
  • 1 c confectioners' sugar
  • 1/4 c chopped walnuts (optional)


1. Preheat oven to 350°F. In a medium bowl, sift together the flours, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.

2. With an electric mixer, beat brown sugar and canola oil for 5 minutes. Add eggs, one at a time. Stir in yogurt, carrots, and raisins. Mix in the flour mixture until just combined.

3. Spoon batter into paper-lined muffin tins. Bake for 20 minutes or until a toothpick comes out clean. Let cool completely on a wire rack.

4. Using an electric mixer, whip cream cheese and sugar. Spread over each cupcake. Top with walnuts, if desired.

Makes 18. Per cupcake: 220 cal, 5 g fat (0.5 sat fat), 41 g carbs, 3 g fiber, 260 mg sodium, 5 g protein