Carrot Cupcakes

Recipe:

Preheat oven to 375

In a large bowl combine:

1 1/2 cups flour

1 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1/4 tsp cinnamon

1/4 tsp ginger

1/4 tsp grated nutmeg (or ground)

In a mixer combine:

3/4 cup unsalted butter

1 cup packed brown sugar

1 large egg

2 tbsp plain low fat yogurt

1/4 tsp vanilla

Slowly add dry ingredients to butter mixture.

Add:

1 1/2 cups grated carrots (a food processor works great for this!)

Line muffin tin with baking cups, fill cups 3/4 of the way full.

Bake for 20-25 min or until toothpick inserted into the middle comes out clean.

FROSTING:

8 oz. cream cheese (room temp)

1/4 cup unsalted butter

1 cup powdered sugar

1 1/2 tsp vanilla

1 tsp orange zest (optional)