Carrot Cupcakes with Lemon Cream Cheese Icing

Delectable, in-season carrots and whole wheat flour make these cupcakes perfect for breakfast or dessert! You decide!

For the Cake:
2 C Unbleached Whole Wheat White Flour (10 5/8 oz)
2 Tbs Corn Starch (1/2 oz)
1/2 tsp Sea Salt (1/4 oz)
1 tsp Baking Soda (1/8 oz)
1 1/4 tsp Cinnamon (1/4 oz)
1 C Brown Sugar (6 1/4 oz)
1/2 C Granulated Sugar (4 oz)
2 Large Eggs, at room temperature
3/4 C Coconut Oil, melted and cooled (6 oz)
1 1/2 tsp Vanilla Bean Paste (3/4 oz) or Vanilla Extract
2/3 C Pineapple + Juice, (5 1/2 oz)
2 1/4 C Carrots, grated, about 4 medium carrots (6 1/4 oz)
3/4 C Walnuts, finely chopped (3 oz) with 1 Tbs reserved for garnish

For the Icing:
2 Sticks of Unsalted Butter, room temperature ((8 oz)
1 1/2 packages of Cream Cheese, room temperature (12 oz)
2 tsp Vanilla Bean Paste (1 oz) or Vanilla Extract
3/4 C Powder Sugar, sifted (3/4 oz)
2 tsp Lemon Zest (1 Lemon)
2 tsp Lemon Juice (1/4 oz)

View the full recipe at Vanilla And Bean →