Ingredients

3/4 cup whole-wheat pastry flour or regular whole-wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup canola oil
3/4 cup light brown sugar
2 large eggs
1/2 cup natural unsweetened applesauce
1/2 teaspoon vanilla extract
1 1/2 cups finely shredded carrots (about 2 carrots)
1/4 cup finely chopped walnuts

Frosting:
4 ounces reduced-fat cream cheese, softened
3/4 cup confectioner's sugar
1/2 teaspoon finely grated lemon zest

Garnish:
2 tablespoon finely chopped walnuts

Directions

Preheat oven to 350 degrees. Line 12 muffin cups with paper liners. In a medium bowl, sift together flours, baking soda, salt and spices. In a large bowl, whisk together oil, brown sugar and eggs until well-combined. Whisk in applesauce, vanilla and carrots. Add dry ingredients; mix until just combined. Stir in the walnuts.

Divide the batter between the muffin cups. Bake until a toothpick inserted in a cupcake comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.

Frosting: With an electric mixer, beat together cream cheese, confectioner's sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the walnuts. Store in refrigerator, they will keep about 3 days. Makes 12 cupcakes.

Nutrition per cupcake: 230 calories, 10 grams total fat, 3.5 grams monounsaturated fat, 2 grams saturated fat; 4 grams protein, 32 grams carbs, 1.5 grams fiber, 42 mg. cholesterol, 220 mg sodium. Excellent source of vitamin A; good source of manganese and vitamin E.