Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
1 cup all-purpose flour
1 cup whole wheat flour
¾ cup packed brown sugar or brown sugar substitute blend equivalent to ¾ cup brown sugar (see Tip)
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground ginger
2 eggs, lightly beaten
2 cups shredded carrots (4 medium)
1 cup unsweetened applesauce
⅓ cup canola oil
6 ounces reduced-fat cream cheese (Neufchâtel)
3 tablespoons agave nectar or honey
5 tablespoons finely shredded carrot or 15 wide, very thin carrot strips
Preheat oven to 350°F. Line fifteen 2- ½-inch muffin cups with paper bake cups. Lightly coat paper cups with cooking spray; set aside.
In a large bowl, stir together flours, brown sugar, baking powder, baking soda, cinnamon, salt, and ginger; set aside.
In a medium bowl, combine eggs, carrots, applesauce, and oil. Add egg mixture to flour mixture. Stir until combined. Spoon batter into the prepared muffin cups, filling each three-fourths full.
Bake for 18 to 20 minutes or until a toothpick inserted near centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Cool completely on wire rack.
To prepare the frosting, in a small bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add agave nectar; beat for 1 minute more. Spread frosting on cupcakes. Top each cupcake with 1 teaspoon of the finely shredded carrots or one very thin carrot strip.
Tip: If using sugar substitute, choose Splenda® Brown Sugar Blend. Follow package directions to use product amount equivalent to ¾ cup brown sugar. Nutrition Facts Per Serving with Substitute: same as below, except 189 cal., 215 mg sodium, 24 g carb., 11 g sugar. Daily Values: 5% calcium, 5% iron.