2 eggs
1 c. honey
1/2 c. cooking oil
8 oz. tofu (drained)
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. vanilla
2 tsp. lemon juice
2 c. whole wheat flour
1 c. finely shredded carrots
1 c. chopped walnuts

CREAM CHEESE FROSTING:

8 oz. cream cheese, softened
2 tbsp. honey
2 tsp. vanilla

In blender or processor, combine eggs, honey, oil, tofu, soda, cinnamon, vanilla and lemon juice. Pour into bowl and beat in flour, carrots and add walnuts. Pour in cupcake tins lined with cupcake papers (2/3 full). Bake at 325 degrees for 20 minutes or until done. Cool and frost. FROSTING: Beat cream cheese with honey and vanilla.