Katie Lee, author of The Comfort Table: Recipes for Everyday Occasions, skinnied up this easy, healthy cupcake recipe.

Carrot-Cake Cupcakes

Ingredients

2 C wholewheat pastry flour
1 c all-purpose flour
2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1 c lightly packed brown sugar
1/4 c canola oil
2 large eggs
1/2 c plain yoghurt
2 cups grated carrots
1/2 c golden raisins
30ml light cream cheese, at room temperature
1 c confectioners' sugar
1/4 c chopped walnuts (optional)

Method

1. Preheat oven to 180 degrees Celsius. In a medium bowl, sift together the flours, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.

2. With an electric mixer, beat brown sugar and canola oil for 5 minutes. Add eggs, one at a time. Stir in yoghurt, carrots, and raisins. Mix in the flour mixture until just combined.

3. Spoon batter into paper-lined muffin tins. Bake for 20 minutes or until a toothpick comes out clean. Let cool completely on a wire rack.

4. Using an electric mixer, whip cream cheese and sugar. Spread over each cupcake. Top with walnuts, if desired.

Makes 18. Per cupcake: 924 kilojoules, 5 g fat (0.5 sat fat), 41 g carbs, 3 g fiber, 260 mg sodium, 5 g protein