OLD MARKET — Saturdays, 8 a.m. to 12:30 p.m.

AKSARBEN VILLAGE — Sundays, 9 a.m. to 1 p.m.

Carrot Zucchini Cupcakes – Whole Foods Market Recipe


  • Cupcakes
  • 1/2 cup canola oil
  • 1/2 cup unbleached, evaporated cane sugar
  • 1/4 cup unsweetened applesauce
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/8 teaspoon fine sea salt
  • 2 medium carrots, grated
  • 1 small zucchini, grated
  • 1/2 cup chopped walnuts
  • Frosting
  • 4 ounces cream cheese, softened
  • 1 2/3 cup powdered sugar, sifted
  • 2 teaspoons lime juice
  • 12 walnut halves, for decoration



Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners or coat with nonstick spray.

In a large mixing bowl, beat the oil with the sugar and applesauce. Add eggs. In a separate bowl, mix together mix together the flours, baking soda, cinnamon and salt. Add to the liquid ingredients. Fold in carrots, zucchini and nuts. Spoon into muffin cups filling 3/4 full. Bake 20 to 25 minutes or until done when tested with a toothpick. Cool on a wire rack.

For frosting, beat the softened cream cheese with the powdered sugar until well-incorporated. Add lime juice and beat until frosting is light and fluffy. Ice the cupcakes with a blunt knife. Garnish each with a walnut half.


Per Serving: Serving size: 1 cupcake, 330 calories (160 from fat), 18g total fat, 3g saturated fat, 40mg cholesterol, 150mg sodium, 38g carbohydrates, (2 g dietary fiber, 25g sugar), 5g protein.