Individual carrot cake cupcakes are a festive departure from traditional carrot cake; here, reduced-fat cream cheese and applesauce contribute to a healthier take.
Preheat oven to 350°F. Line fifteen 2-1/2-inch muffin cups with paper bake cups. Lightly coat paper cups with cooking spray; set aside.
In a large bowl, stir together flours, brown sugar, baking powder, baking soda, cinnamon, salt and ginger; set aside.
In a medium bowl, combine eggs, carrots, applesauce and oil. Add egg mixture to flour mixture. Stir until combined. Spoon batter into the prepared muffin cups, filling each three-fourths full.
Bake for 18 to 20 minutes or until a toothpick inserted near centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Cool completely on wire rack.
For frosting, in a small bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add agave nectar (or honey); beat for 1 minute more. Spread frosting on cupcakes. Top each cupcake with 1 teaspoon of the finely shredded carrots or one very thin carrot strip.