Carrot Cake

I've probably made about 8 different carrot cake recipes in my life time, and they have all turned out pretty good.  I used to use the website http://allrecipes.com/ to find recipes.  Now I almost exclusively (and obsessively) use http://foodgawker.com/ to find recipes.  Anyways, carrot cake is one of my boyfriend's favorite desserts, so that's why I have made it so many times.  This recipe is a kindof healthier version with some whole wheat flour, applesauce and only 1/4 a cup of oil.  The cream cheese frosting with lemon zest makes it especially delicious.

I got this recipe from: http://www.handletheheat.com/2009/08/healthier-carrot-cupcakes.html

Ingredients
3/4 cup whole wheat flour
1/2 cup all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup canola oil
3/4 cup light brown sugar
2 eggs
1/2 cup natural apple sauce
1/2 tsp. vanilla
1 1/2 cup shredded carrots (2 carrots)
1/4 cup chopped walnuts
4 oz. cream cheese
3/4 cup confectioners' sugar
1/2 tsp. lemon zest

-Preheat oven to 350

-Mix first 6 ingredients (flour-nutmeg)

-Then mix oil, eggs and brown sugar

-Peel and shred the carrots

-Add carrots, applesauce and vanilla to the egg mixture.

-Then add in the dry ingredients and mix until blended.  Last stir in the walnuts. 

-Pour into muffin cups and bake for about 20 minutes.

-Let cool and then frost.

-To make frosting use a mixer to blend cream cheese, confectioners' sugar and lemon zest.

-Top with additional walnut pieces.

Ta-DA!