Carrot Cake Cupcakes

I enjoyed a charming little Mother's Day gathering today at a friend's house.  The food -- oh the food -- just kept me coming back for more!  I made these cupcakes/muffins  as my contribution.  They are a bit health-ified (Is that a word?  Apparently not.), but definitely still have some calories.  I love, however, that it calls for an entire pound of grated carrots (yeah for the food processor!) and has limited oil.  Very yummy!

Carrot Cake Cupcakes
adapted from www.womenshealthmag.com

3 c whole-wheat flour
2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1 c lightly packed brown sugar
1/4 c canola oil
2 large eggs
1/2 c plain yogurt
1 lb carrots, grated
1/2 c golden raisins (I did not use these)
4 oz light cream cheese, at room temperature
1 c confectioners' sugar
1/4 c chopped walnuts (optional)

1. Preheat oven to 350°F. In a medium bowl, mix together dry ingredients.

2. Mix beat brown sugar and canola oil for 5 minutes. Add eggs, one at a time. Stir in yogurt, carrots, and raisins. Mix in the flour mixture until just combined.

3. Spoon batter into paper-lined muffin tins. Bake for 20 minutes or until a toothpick comes out clean. Let cool completely on a wire rack.

4.  Mix cream cheese and sugar. Spread over each cupcake. Top with walnuts, if desired.

Makes 18-20 with 220 calories per cupcake.

** Tonight's the last chance to enter the TM Mother's Day Giveaways!   Good luck!

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