Yield: 9 cupcakes
1 cup non-fat cream cheese, softened
1 cup part-skim ricotta cheese
½ cup brown sugar
1 tsp. vanilla extract
Combine all ingredients in a food processor. Process until smooth. If the frosting is too soft, chill for 30 minutes before use.
Preheat oven to 350F and place 9 cupcake liners in a muffin tin. Combine all dry ingredients in a mixing bowl, then set aside.
In a large measuring cup, combine all liquid ingredients (including carrot). Mix wet ingredients into dry, and immediately portion into the baking cups and place in the oven.
Bake 19 minutes, then allow the carrot cupcakes to cool before removing from the tray.
Top with frosting.