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Carrot Cupcakes With Lemony Cream Cheese Frosting

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Handle the Heat
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dessert vegetarian rosh hashanah

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Ingredients

3/4 cup whole-wheat pastry flour or whole wheat flour

1/2 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup canola oil

3/4 cup firmly packed light brown sugar

2 large eggs

1/2 cup natural applesauce

1/2 teaspoon vanilla

1 1/2 cups finely shredded carrots (about 2 medium carrots)

1/4 cup plus 2 tablespoons finely chopped walnuts

4 ounces 1/3 fat cream cheese (recommended: neufchatel)

3/4 cup confectioners' sugar, sifted

1/2 teaspoon finely grated lemon zest

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