Ingredients

• 3/4 cup - whole wheat pastry flour
• 1/2 cup - all-purpose flour
• 1/4 tsp - salt
• 1/4 tsp - all- spice
• 1 tsp - baking soda
• 1/2 tsp - cinnamon
• 1/2 cup - carrot juice
• 1/4 cup - vegetable oil
• 1/4 cup - brown sugar
• 1/2 cup - Demerara sugar
• 1/2 cup - applesauce
• 1/2 tsp - vanilla essence
• 1 cup - grated carrots
• 1/3 cup - finely chopped walnuts
• 1/4 cup - dry coconut
• For the Mascarpone Frosting:
• 1/4 cup - unsalted butter at room temperature
• 1/2 cup - mascarpone
• 1/2 cup - confectioner sugar
• 1/2 tsp - vanilla essence
• 1/2 tsp - lemon zest

How to Make Carrot Cup Cakes

• Sift together all the dry ingredients.
• Mix apple sauce, vanilla essence, oil, coconut, carrot juice along with carrots and mix well.
• Now add both wet and dry ingredients together and stir in walnuts.
• In a lined muffin pan, divide the dough into the cups.
• Bake for 20 to 25 mins until a skewer comes out clean when inserted in the middle.
• Cool on a rack.
• To make frosting:
• Add the butter and cheese together and whisk it until smooth.
• Add the sugar, vanilla essence and zest and whisk some more.
• Now top it on the cupcakes and serve.
• Recipe courtesy: Dhivya Karthik
• http://chefinyou.com/