I made Whole Wheat Carrot Cupcakes yesterday and thought I'd share my recipe:
Sift together in a large mixing bowl:
1 1/4 cups of whole wheat flour
1 t. baking soda
1/4 t. salt
In another mixing bowl, combine:
2 beaten large eggs
3/4 cup light brown sugar
2 medium to large shredded carrots
1/8 c. canola oil
1/8 c. orange juice or pineapple juice
1/2 c. applesauce (natural without added sugar)
1 t. pure vanilla extract
1 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground cloves
1/3 c. chopped pecans or walnuts
Combine all ingredients.
Use silicone muffin cups or a muffin pan with muffin liners and pour in the batter.
Bake in a preheated, 350 degree oven for 18-21 minutes. Makes 12 large cupcakes.
While cooling, make the Cinnamon Orange Cream Cheese Frosting.
Mix about 3/4 of an 8 ounce package (6 oz. or so...I never really measure this exactly) of fat free or low fat cream cheese with 3/4 cup of confectioner's sugar, a teaspoon of milk, and cinnamon (I add just about 1/2 t.). Then add in the zest of a small orange. Mix with electric mixer until it's nice and creamy.
Eat and enjoy! Store in the fridge.