Eggless Carrot Cupcake

Ingredients:

For cupcake:

¾ cup whole wheat flour
½ cup all purpose flour
¼ tsp cinnamon
1 tsp baking soda
½ cup carrot juice
¼ cup oil
¾ cup brown sugar
½ cup applesauce
½ tsp vanilla
1 ½ cup grated carrots
1/3 cup finel chopped walnuts
¼ cup dry coconut

For cream cheese frosting:
½ cup ( 1 stick) unsalted butter, softened
2 cups confectioners’ sugar
8 ounces cream cheese, softened
2 tsp vanilla extract

Method:
Cupcakes:
1.Heat oven to 350 degree. Place cupcake liners in 24 indents of muffin pans, set aside.
2.In large bowl, stir together applesauce, vanilla, oil, coconut,carrot juice , carrot and mix well.
3. now stiff all the dry ingredients together .
4. Add both wet and dry ingredients together and add walnuts in it.
5.Spoon ¼ cup batter into each cupcake liner. Bake at 350 degree for 25 to 27 minutes or until
Toothpick inserted in the center comes out clean. Cool completely on rack.
Frosting:

In a large bowl, beat butter and confectioners’ sugar together on medium high until blended. Add cream cheese and vanilla and beat on medium-high until no lumps remain. Divide frosting among cupcakes.