carrot cupcakes with cream cheese frosting!

(and they are good for you!)

Group 1:
1/4 canola oil
3/4 cup brown sugar (packed)
2 eggs

Group 2:
3/4 cup whole wheat flour
1/2 cup all purpose flour
1 tspn baking powder
1/2 tspn cinnamon
1/4 tspn nutmeg
1/4 tspn salt

Group 3:
1/2 cup applesauce
1/2 tspn vanilla
2 shredded carrots (1-1/2 cups)

Preheat oven to 350 and line a cupcake tin with 12 papers.

Add group one to your stand mixer & beat until creamy. If you don’t have a stand mixer,
use a hand mixer obviously. While group 1 is creaming, combine group 2 ingredients
in a seperate bowl.

Add Group 3 to the mixture already in your mixer. When it is well combined, gradually
add Group 2 ingredients.

You can add walnuts if you like them at this point.

Then use a 1/4 cup measuring cup to fill the 12 cupcake papers. Bake for 20
minutes and allow to cool.

 

Frosting:
4oz reduced fat cream cheese (not fat free, not regular)
3/4 cup powdered sugar
1/2 tspn lemon zest

Combine in mixer and beat until smooth.

 

Calories: 236
Total Fat: 10 grams
Saturated Fat: 2 grams
Protein: 4 grams
Carbohydrates: 34 grams
Fiber: 2 grams 

You can definitely tell that these are not full-fat cupcakes, but they are probably the
best "good for you" dessert I have ever eaten. I made them last night, they are really
yummy!! Let me know if you try them & how you like them!

I also made low-cal turkey chili last night if anyone wants the recipe!