Happy New Year! And Low-Fat Carrot & Nut Cupcakes

I'd like to say Happy New Year to everyone and I hope everyone had a great Christmas or other awesome Holiday! I know I did. Lots of baking involved! I also want to say thanks for the comments! This blog, unfortunately, doesn't allow me to reply directly. But I read them and thank you all for them!
I got the 500 Cupcakes book the day after Christmas and tried out the Low-fat Carrot and Nut Cupcake recipe since everyone in my family is currently on a healthy kick. No pictures right now as my camera is a current P.O.S. Foo. They were pretty tasty and yummy, though slightly dry. More muffin like than cupcake. So here we go!
I ended up with 16 cupcakes.
Cupcakes:
2 cups self-rising flour
1 Tbsp baking powder
1/2 tsp nutmeg
1 tsp ground ginger
3/4 packed brown sugar
1/2 cup shredded carrots
1/2 cup chopped walnuts (or nut of preference)
3/4 cup mashed bananas (about two large)
2 eggs
2/3 cup vegetable oil (I acutally used butter.)
1 tsp vanilla extract

1.) Preheat oven to 350°F.
2.) There wasn't any real direction on how to combine this all except to blend all ingredients on low until mixed. I recommend putting dry ingredients on bottom and add up to your liquids.
3.) Dish out the batter into your cupcake cups and pop into the oven for about 20 minutes.

Frosting:
1 cup fat-free cream cheese
1 cup confectioners' sugar
1 tsp vanilla extract
1/4 cup chopped walnuts (or however much you prefer)

1.) Beat together you ingredients.
2.) Take a butter knife and frost away!

Note: The book says that these cupcakes, unfrosted, can remain in the fridge in an air-tight container for up to 3 days, or frozen for 3 months. Pft. Mine don't last that long. Lol! Didn't really have any issues with this recipe, except they were a little try and not very cupcake like. But again, still tasty!

If I get some time, I'll post the recipe for my yule log from christmas.
Hope everyone has a great year!