Ingredients

1. •3/4 Cup whole wheat flour
   

2. •1/2 Cup all-purpose flour
   

3. •1/2 Teaspoon baking soda
   

4. •1 Teaspoon baking powder
   

5. •1/4 Teaspoon salt
   

6. •1 Teaspoon ground cinnamon
   

7. •1/4 Teaspoon ground nutmeg
   

8. •1/4 Teaspoon ground allspice
   

9. •1/3 Cup vegetable oil
   

10. •3/4 Cup firmly packed light brown sugar
    

11. •1/2 Cup granulated sugar
    

12. •2 Large eggs
    

13. •1 Tablespoon apple sauce
    

14. •1 Tablespoon orange juice
    

15. •1 Teaspoon pure vanilla extract
    

16. •1 1/2 Cups finely shredded carrots (about 2 medium carrots)
    

Directions

Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.

Sift together the first eight ingredients. Set aside.

In a large bowl, whisk together the oil, brown sugar, granulated sugar and eggs until frothy. Whisk in the apple sauce, orange juice and vanilla.  Add the carrots and fold until thoroughly coated. Add the dry ingredients and mix until combined.

Evenly pour the batter into the muffin tin. Bake for about 20 minutes. Test for doneness by sticking a toothpick in the middle of one of the muffins. I usually poke the muffin in the middle. If it comes out clean, it’s done. Transfer to a wire rack to cool. If you frost it too soon, the frosting will melt.

Frosting Ingredients

1. •8 Ounces cream cheese at room temperature
   

2. •1 Stick unsalted butter at room temperature
   

3. •1 Tablespoon pure vanilla extract
   

4. •1 1/2 Cups confectioners' sugar, sifted
   

5. •1/2 Teaspoon finely grated lemon zest
   

6. •1/2 Teaspoon cinnamon
   

Frosting Directions

With an electric mixer, beat together the cream cheese, butter, vanilla and lemon zest until smooth and creamy. Add confectioner’s sugar little bit at a time. Whip after each addition. Frost the cooled cupcakes and sprinkle with cinnamon. The cupcakes should be stored in the refrigerator.

Makes 12.

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