Healthy Carrot Cake Cupcakes with maple-cream cheese frosting

healthy carrot cake cupcakes with maple-cream cheese frosting
(makes 12 cupcakes)
1 cup organic white all purpose flour
1 cup organic white-whole wheat flour*
1/2 tsp salt
1 tbsp baking powder
1 tsp cinnamon
1/ 2 tsp ground nutmeg
1/ 2 cup vegetable spread (i use earth balance brand)
3/4 cup coconut sugar
2 eggs
1/2 tsp organic tahitian vanilla extract
3/4 cup coconut milk
2 cups shredded organic carrots
3/4 cup flaked coconut (unsweetened)

frosting
8 oz neufchatel cream cheese
1/4 cup vegetable spread (i use earth balance brand)
1 tsp  organic tahitian vanilla extract
2-3 tbsp pure maple syrup
1/2 cup toasted walnuts, chopped

preheat oven to 350 degrees. grease a cupcake muffin tin.  place a paper cupcake liner in each space and coat with cooking spray.  set aside.

combine flours, salt, baking powder and spices in medium bowl. set aside.  using a stand mixer at medium speed, cream vegetable spread until light and fluffy. (about 1 minute)  add coconut sugar and one egg, beat for 3 minutes.  add second egg and vanilla,  beat until well mixed.  lower mixer speed to low and  add half the flour mixture and half the coconut milk, beat until just combined.  add remaining flour and milk and beat until combined, do not over mix.  add carrots and coconut and mix for just a second or two...just until combined.

fill each cupcake liner with 1/4 cup of batter.  (i use a 1/4 cup measuring cup to scoop up the batter and pour into each liner).  bake in middle of oven until a tester comes out clean, about 20-25 minutes.  turn cupcakes onto a rack and cool 10 minutes. spread frosting onto cupcakes and sprinkle with nuts.  

frosting directions
using a clean mixing bowl, beat together the cream cheese, vegetable spread and vanilla until light and fluffy. beat in 2 tbsp maple syrup.  taste and add an additional tbsp syrup if you want it a bit sweeter.
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