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Carrot Cupcakes with Cream Cheese Frosting


Serving Size: 12


34 cup whole wheat pastry flour

12 cup all-purpose flour

34 cup brown sugar

1 teaspoon baking soda

Pinch of salt

12 teaspoon ground cinnamon

12 teaspoon ground nutmeg

14 teaspoon ground ginger

14 cup canola oil

2 large eggs

12 cup applesauce, unsweetened

2 teaspoons vanilla

1 12 cups carrots — finely shredded

12 cup walnuts — finely chopped

8 ounces Neufchatel cheese

1 cup powdered sugar

1 lemon — zest only


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

Whisk together dry ingredients; set aside.

Whisk together remaining cupcake ingredients.

Make a well in the center of the dry ingredients, pour in the liquid ingredients and mix until just combined. Divide the batter between the muffin cups and bake for about 20 minutes, or until the cupcakes spring back when touched. Cool on a wire rack.

Meanwhile, beat together the frosting ingredients until smooth and creamy. Frost cupcakes when cool. Keep refrigerated.

NOTES: Whole wheat pastry flour is flour milled from soft (lower protein) wheat, with the bran and germ still included. "Whole wheat flour," without any other qualifiers like "bread flour," is a blend of milled soft and hard wheat’s, again with the bran and germ left in. The mix of wheat’s provides a medium level of protein, as in plain old all-purpose flour. Pastry flour is suitable for cakes and pastries where tenderness is desired.

For less health food-tasting all-purpose whole wheat, try King Arthur Flour's White Whole Wheat, which is milled from a light-colored variety of wheat. I've used it to replace half the white flour in various recipes and it doesn't have the strong wheaty taste of regular reddish whole wheat.

Nutritional information per serving:
268 Calories 13g Fat (42.8% calories from fat) 6g Protein 33g Carbohydrate 2g Dietary Fiber 50mg Cholesterol 202mg Sodium Exchanges: 12 Grain (Starch); 12 Lean Meat; 12 Vegetable; 0 Fruit; 2 Fat; 1 12 Other Carbohydrates

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Milwaukee, WI 53125, (414) 649-5767