Carrot Cupcakes Made Over

Every now and then, I get a craving for something sweet. Who doesn't? My most favorite kind of cake is carrot cake, so I've been in the mood to make carrot cake.We all know that the white flour, the oils, and all other ingredients can make cake and cupcakes less than healthy, so I wanted to share my version so you can splurge without all the guilt.

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

Set aside.

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.

Cool.

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.