Carrot Cake Cupcakes | The Kitchen Scout

Ingredients

• 3/4 cup whole-wheat pastry four or regular 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 unsweetened applesauce
• 1/2 teaspoon vanilla extract
• 1 1/2 cups finely shredded carrots (about 2 carrots)
• 1/4 cup diced fresh pineapple, optional
• 1/4 cup finely chopped walnuts
• 8 ounces cream cheese, room temperature
• 2 cups confectioners' sugar
• 1 1/2 teaspoons fresh lemon juice
• Chopped walnuts and/or chopped candied pineapple