Carrot bran “muffcakes” with molasses icing.

Last time I made these cupcakes they were amazingly delicious, but since I’ve been eating less sugar lately I couldn’t eat more than a couple. I decided that this time I would try a “healthier” version with less sugar that was more like a bran muffin with icing (since I’m a sucker for cream cheese icing) so that I could eat lots of them. I still haven’t decided how I feel about the molasses in the icing. Even though I am obsessed with molasses, I think I may be a cream cheese frosting purist in the end.

• 6 cups grated carrots
• 1 cup brown sugar
• 1 cup raisins
• 1 apple, chopped
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup apple sauce
• 2 teaspoons vanilla extract
• 3 cups whole wheat flour
• 1/2 cup wheat bran
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 4 teaspoons ground cinnamon (or a mix of cinnamon, nutmeg, allspice, ginger)
• 1 cup chopped walnuts

1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins and apples.
2. Preheat oven to 350 degrees F.
   
3. In a large bowl, beat eggs and gradually mix in the oil, applesauce and vanilla. In a separate bowl, combine the flour, baking soda, salt and cinnamon/spices. Stir into the wet mixture until absorbed. Add the carrot mixture and the walnuts. Fill cupcake wrappers to the top with batter.
   
4. Bake for 25 to 30 minutes, until cake tests done with a knife or toothpick. When completely cooled, top with cream cheese icing .

For icing

• One 8 oz package cream cheese, softened
• 1 stick butter, softened
• 2 tablespoons molasses
• 4 tablespoons powdered sugar

In a bowl beat together icing ingredients until fluffy. Spread icing on cupcakes.