Carrot Cupcakes | Antioxidant-Rich Dessert | Ubiquinol

Ingredients

• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• ¾ cup packed brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¾ teaspoon ground cinnamon
• ¼ teaspoon salt
• ¼ teaspoon ground ginger
• 2 eggs
• lightly beaten
• 2 cups shredded carrots (4 medium)
• 1 cup unsweetened applesauce
• ⅓ cup canola oil
• 6 ounces reduced-fat cream cheese (Neufchâtel)
• 3 tablespoons agave nectar or honey
• 5 tablespoons finely shredded carrot or 15 wide
• very thin carrot strips