Carrot cupcakes with cream cheese frosting

Ingredients:

• 3/4 cup whole wheat flour
• 0.5 cups premium flour
• 1 teaspoon of baking soda
• 1/4 teaspoon fine salt
• 0.5 tsp ground cinnamon
• A pinch of ground nutmeg
• 3/4 cup brown sugar
• 1/4 cup canola oil
• 2 large eggs category CO
• 1.5 cups finely grated carrots (about 2 medium carrots, peeled)
• 0.5 cup natural applesauce
• 0.5 tsp vanilla extract
• 1/4 cup + 2 tbsp finely chopped walnuts
• 110 g low-fat cream cheese, room temperature
• 3/4 cup icing sugar, sifted
• 0.5 tsp finely grated lemon zest

Preparation:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Combine the flour, salt, cinnamon, and nutmeg. In the bowl of a large stand mixer fitted with the paddle attachment, combine the brown sugar, canola oil, and eggs and mix until evenly combined. Add the carrots, applesauce, and vanilla. Add the dry mixture and mix well. Then stir in 1/4 cup chopped walnuts.
3. Divide the batter evenly among the cupcake liners. Bake until a toothpick inserted into the center of the cupcake comes out clean, about 20 minutes. Transfer to a wire rack and cool completely.
4. Using an electric mixer, beat the cream cheese, powdered sugar, and lemon zest until smooth. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. Store the cupcakes in an airtight container in the refrigerator.