Carrot (Cup) Cakes

Carrot (cup) Cakes:

1. Preheat oven to 350 degrees and prepare muffin tins with paper baking cups.

2. In a medium bowl, mix flours, flax seed, baking soda, cinnamon, ginger, nutmeg and salt.

3. With an electric mixer, blend brown sugar, canola oil and vanilla extract. Add eggs one at a time.

4. Stir in yogurt, then carrots, then raisins and walnuts. Gradually stir in the flour mixture until combined (don’t over stir).

5. Spoon the batter into the prepared muffin tins. Bake for 20 minutes or until a toothpick comes out clean. Let cool completely.

Cream Cheese Frosting:

1. Using an electric mixer, whip cream cheese and confectioner’s sugar. Spread over each cupcake and top with some chopped walnuts.

Makes 2 dozen cupcakes.