Cooking for Kids:

Ellie Krieger stopped by live with great tips for healthy and festive eating for kids! For more great ideas pick up the latest issue of Scholastic Parent & Child or log onto www.parentandchild.com.
Also, for information of the Eat Just One More campaign, log onto their website www.eatjustonemore.com.

Ellie's Carrot Cupcakes recipe:
CARROT CUPCAKES WITH CREAM CHEESE FROSTING
Carrot Cupcakes with Cream Cheese Frosting
Copyright, 2005, Ellie Krieger, All rights reserved
Prep Time: 20 minutes
Inactive Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: 10 cupcakes
3/4 cup whole-wheat pastry 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 applesauce
1/2 teaspoon vanilla
1 1/2 cups finely shredded carrots (about 2 medium carrots)
1/4 cup plus 2 tablespoons finely chopped walnuts
4 ounces 1/3 fat cream cheese (recommended: Neufchatel)
3/4 cup confectioners' sugar, sifted
1/2 teaspoon finely grated lemon zest
Preheat the oven to 350 degrees F.
Line 12 muffin cups with paper liners.
Sift together the first 6 ingredients.
In a large bowl, whisk the oil, brown sugar and eggs until well combined.
Whisk in the applesauce, vanilla and carrots.
Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.
Divide the batter between the muffin cups.
Bake until a toothpick comes out clean, about 20 minutes.
Transfer to a wire rack to cool completely.
With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes. The cupcakes should be stored in the refrigerator.