Whole Wheat Carrot Cake Cupcakes

3/4 cup whole-wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup canola oil
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 cup natural unsweetened applesauce
1/2 teaspoon vanilla extract
1 1/2 cups finely shredded carrots (about 2 carrots)
1/4 cup finely chopped walnuts

For the frosting:
• 4 ounces Neufchatel cheese (reduced-fat cream cheese), softened
• 3/4 cup confectioners' sugar
• 1/2 teaspoon finely grated lemon zest
For garnish
• 2 tablespoons finely chopped pecans or walnuts

Preheat the oven to 350°F. Line 12 muffin cups with paper liners.
In a medium bowl, sift together both flours, the baking soda, salt, and spices. In a large bowl, whisk together the oil, brown sugar, and eggs until well combined. Whisk in the applesauce, vanilla, and carrots. Add the dry ingredients and mix until just combined. Stir in the nuts.Divide the batter between the muffin cups. Bake until a toothpick inserted in a cupcake comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
To make the frosting, with an electric mixer, beat together the cream cheese, confectioners' sugar, and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the nuts. The cupcakes should be stored in the refrigerator, where they will keep for about 3 days. see: http://www.elliekrieger.com/recipestips.php