Carrot-Cake Cupcakes

Ingredients 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 ground nutmeg 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 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, 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. Makes 18. Source: http://www.womenshealthmag.com/