I got this recipe from the March 2010 edition of Women's Health magazine. I made this last week and found the remainders moulding yesterday... the recipe makes too much for the 2 of us to eat through and I hadn't gotten around to stuffing them in the freezer. I made the icing, but kept it in the fridge and just iced them as we ate them. My husband has this odd thing about being very against any cakes with veggies in them - carrot cake, tomato soup cake, zucchini cake, etc. So the icing was perfect, because he didn't realize that it was carrot cake until he'd already said that he liked them. Ha!
2 C whole-wheat pastry flour
1 C all-purpose flour
2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. kosher 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 put in 1 C)
4 oz. light cream cheese, at room temperature
1 C confectioners' sugar
1. Preheat oven to 350 degrees Farenheit. In a medium bowl, sift together the flours, baking soda, cinnamon, ginger, nutmeg and salt. Set aside.
2. With an electric mixer, 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. Using an electric mixer, whip cream cheese and sugar. Spread over each cupcake. Top with walnuts, if desired.
Freezer-friendly without icing.