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Carrot Cupcakes with Cream Cheese Frosting

Ellie Krieger
  • 70 minutes
  • Serves 10

INGREDIENTS

1 1/2 cups

Carrots

1/2 tsp

Lemon, zest

2

Eggs, large

1/2 cup

Applesauce, natural

1/2 cup

All-purpose flour

1 tsp

Baking soda

3/4 cup

Brown sugar, firmly packed light

1/2 tsp

Cinnamon, ground

3/4 cup

Confectioners' sugar

1 pinch

Nutmeg, ground

1/4 tsp

Salt, fine

1/2 tsp

Vanilla extract

3/4 cup

Whole-wheat pastry flour

1/4 cup

Canola oil

3/8 cup

Walnuts

4 oz

Cream cheese, low-fat such as

Neufchatel, at room temperature