Carrot Cupcakes

Carb. per serving 30 g or 24 g

Servings 15 (1 cupcake each)

Prep 30 minutes

Bake 18 minutes

Cool 5 minutes

•   Nonstick cooking spray
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• ¾ cup packed brown sugar*
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¾ teaspoon ground cinnamon
• ¼ teaspoon salt
• ¼ teaspoon ground ginger
• 2 eggs, lightly beaten
• 2 cups shredded carrots (4 medium)
• 1 cup unsweetened applesauce
• ⅓ cup canola oil
• 6 ounces reduced-fat cream cheese (Neufchâtel)
• 3 tablespoons agave nectar or honey
• 5 tablespoons finely shredded carrot

1. Preheat oven to 350°F. Line fifteen 2½-inch muffin cups with paper bake cups. Lightly coat paper cups with cooking spray; set aside.

2. In a large bowl stir together flours, brown sugar, baking powder, baking soda, cinnamon, salt, and ginger; set aside.

3. In a medium bowl combine eggs, 2 cups carrots, applesauce, and oil. Add egg mixture to flour mixture. Stir until combined. Spoon batter into the prepared muffin cups, filling each three-fourths full.

4. Bake for 18 to 20 minutes or until a toothpick inserted near centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Cool completely on a wire rack.

5. For frosting, in a small bowl beat cream cheese with an electric mixer on medium speed until smooth. Add agave nectar; beat for 1 minute more. Spread frosting on cupcakes. Top each cupcake with 1 teaspoon of the finely shredded carrots.

*Sugar Substitute: Choose Splenda Brown Sugar Blend. Follow package directions to use product amount equivalent to ¾ cup brown sugar.

Per serving: 207 cal., 8 g total fat (2 g sat. fat), 37 mg chol., 218 mg sodium, 30 g carb. (2 g fiber, 17 g sugars), 4 g pro. Exchanges: 2 starch, 1 fat.

per Serving with Substitute: Same as above, except 189 cal., 215 mg sodium, 24 g carb.(11 g sugars). Exchanges: 1.5 starch.