This week's recipe was chosen by Leanne from Enjoying My Favorite Things and is Carrot Cake Cupcakes and Lemony Cream Cheese Frosting, on pages 284-285.
I've actually made a few of Ellie's recipes before, downloading them from FN. What impressed me the most is that she uses almost all fresh ingredients and doesn't sub in things that are not "real food," instead making things healthier (less fat and fewer calories) by little methods she has learned as a dietitian. Things like using one whole egg and one egg white for a recipe that calls for two whole eggs, using applesauce for part of the oil to keep moisture in baked goods, choosing lower fat cheeses and using the higher fat cheeses in smaller quantities when they can really make a statement, etc. 
This recipe makes really wonderful looking/ wonderful tasting carrot cupcakes. Not too sweet, which sometimes carrot cake can be, moist, tender, and definitely worth making again. The guys loved them, too. 
The only thing I would change is that this recipe had no raisins and we love raisins in carrot cake, so the next time I make them, I will poke three little raisins down into the batter in those little cupcakes before they go into the oven. I don't think three little raisins will make much of a difference in the calorie count (which is, btw, for one cupcake with the delicious lemony cream cheese frosting, 230 calories), and it will make us extremely happy to happen upon those little bits of raisin in our carrot cupcakes. Otherwise, I would not change a thing about this recipe.
We ate them for breakfast like we do on busy days with muffins: grab one and go. We also ate them for dessert in a more civilized manner. They were absolutely delicious.
Next week's recipe is Stuffed Turkey Burgers, on page 218, and was chosen by Pantry Revisited.