Carrot and Parsnip Cupcakes with Cream Cheese Frosting

Carrot cake doesn’t have to be bad for you.  Even though these are cupcakes they are made using whole wheat flour and lots of carrots.  Enjoy these without all of the guilt from most desserts.

Recipe adapted from Food Network

Ingredients:

Cupcakes-

3 medium carrots peeled and grated/finely diced

1 parsnip peeled and grated/finely diced

6-7 ounces unsweetened applesauce

2 large eggs

¾ cup whole wheat flour

½ cup all purpose flour

1 teaspoon baking soda

¼ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

¾ cup packed light brown sugar

1 teaspoon vanilla extract

Cream Cheese Icing–

8 ounces reduced fat cream cheese (room temperature)

1 ½ cup powdered sugar

Zest from ½ lemon

Optional: 2 drops red food coloring, 4 drops yellow food coloring

Directions:

1. Preheat the oven to 350 degrees.  Prepare a muffin tin with cupcake liners.
2. Dice carrots and parsnips in a food processor. Add to stand mixer bowl.
3. Add eggs, applesauce, and vanilla extract to carrots and parsnips.  Mix to combine.
4. Add flour, baking soda, salt, cinnamon, ginger, and nutmeg to a large bowl.  Whisk to combine.
5. Turn mixer on low and gradually add in dry ingredients.
6. Use an ice cream scooper or measuring cup to fill cupcake liners.
7. Bake 20-25 minutes.
8. Let cool on wire rack.
9. Icing- Add cream cheese to stand mixer.  Beat to soften.  Add food coloring.  Add powdered sugar ½ cup at a time.  Mix on medium speed.
10. Pipe or spread icing on cupcakes. 
11. Enjoy! Store in an air tight container.