Carrot (Cup) Cakes

Name: Carrot (Cup) Cakes
Ingredients: 2 cups Whole Wheat Flour; 1 cup All-purpose Flour; 1/2 cups Ground Flax Seed; 2 teaspoons Baking Soda; 1-1/2 teaspoon Ground Cinnamon; 1 teaspoon Ground Ginger; 1/2 teaspoons Ground Nutmeg; 1/2 teaspoons Salt; 1 teaspoon Vanilla Extract; 1 cup Light Brown Sugar, Lightly Packed; 1/4 cups Canola Oil; 2 whole Eggs; 1/2 cups Low Fat Plain Yogurt; 1 pound Carrots, Grated; 1/2 cups Golden Raisins; 3/4 cups Chopped Walnuts, Plus Extra For Topping Cupcakes; 1 cup Confectioners Sugar; 8 ounces, weight Cream Cheese (regular Or Light)

18 ingredients

9 steps

Ingredients

2 cups Whole Wheat Flour
1 cup All-purpose Flour
1/2 cups Ground Flax Seed
2 teaspoons Baking Soda
1-1/2 teaspoon Ground Cinnamon
1 teaspoon Ground Ginger
1/2 teaspoons Ground Nutmeg
1/2 teaspoons Salt
1 teaspoon Vanilla Extract
1 cup Light Brown Sugar, Lightly Packed
1/4 cups Canola Oil
2 whole Eggs
1/2 cups Low Fat Plain Yogurt
1 pound Carrots, Grated
1/2 cups Golden Raisins
3/4 cups Chopped Walnuts, Plus Extra For Topping Cupcakes
1 cup Confectioners Sugar
8 ounces, weight Cream Cheese (regular Or Light)

Directions

1

Carrot (cup) Cakes:
2

1. Preheat oven to 350 degrees and prepare muffin tins with paper baking cups.
3

2. In a medium bowl, mix flours, flax seed, baking soda, cinnamon, ginger, nutmeg and salt.
4

3. With an electric mixer, blend brown sugar, canola oil and vanilla extract. Add eggs one at a time.
5

4. Stir in yogurt, then carrots, then raisins and walnuts. Gradually stir in the flour mixture until combined (don't over stir).
6

5. Spoon the batter into the prepared muffin tins. Bake for 20 minutes or until a toothpick comes out clean. Let cool completely.
7

Cream Cheese Frosting:
8

1. Using an electric mixer, whip cream cheese and confectioner's sugar. Spread over each cupcake and top with some chopped walnuts.
9

Makes 2 dozen cupcakes.