I love that these muffins are not greasy which is common with carrot cakes and zucchini bread. We opted to pass on the frosting and enjoy them simply as muffins.

3/4 Cup whole wheat pastry flour
1/2 Cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup canola oil
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 cup unsweetened applesauce
1/2 tsp vanilla extract
1 1/2 cups finely shredded carrots (about two carrots)
1/4 cup finely chopped walnuts

Frosting:
4 oz Neufchatel cheese (or reduced fat cream cheese), softened
3/4 cup confectioner’s sugar
1/2 tsp finely grated lemon zest

For Garnish:
2 tbsp finely chopped walnuts

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

In a medium bowl, sift together both flours, soda, salt and spices. In a large bowl, whisk together the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla, and carrots. Add the dry ingredients and 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.

To frost, beat together the cream cheese, confectioner’s sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the walnuts. Store in the refrigerator for about 3 days.