Reed Alexander's Carrot Cupcakes as Seen in PEOPLE

08/23/2013 at 04:00 PM EDT

Reed Alexander's Carrot Cupcakes

Joseph De Leo. Inset:Rob Kim/Getty

The iCarly actor turned cookbook author offers up a healthier twist on a dessert that 'will still satisfy any sweet tooth,' he says.

Reed Alexander's Carrot Cupcakes with Vanilla Icing

Makes 12 cupcakes

1 cup flour

½ cup whole wheat flour

1 tsp. baking powder

½ tsp. baking soda

1 tsp. cinnamon

1/4 tsp. allspice

½ tsp. salt

3/4 cup canola oil

2 tbsp. nonfat plain yogurt

3/4 cup raw sugar

2 eggs

1½ tsp. vanilla

1½ cups carrots, finely grated

1/4 cup golden raisins

1½ cups confectioners' sugar

3 tbsp. nonfat milk

2 tsp. unsalted butter, melted

1. Preheat oven to 375º. Line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together first 7 ingredients.

2. In a large bowl, using an electric mixer, beat oil, yogurt and raw sugar on medium speed. Add eggs, one at a time, beating well after each addition. Stir in 1 tsp. vanilla. On low speed, add the flour mixture in 3 additions. Stir in carrots and raisins. Fill each muffin cup and bake for 20 to 25 minutes until a toothpick inserted into the center comes out clean. Cool cupcakes completely.

3. For the icing, place confectioners' sugar in a bowl. In a separate bowl, combine milk, butter and ½ tsp. vanilla. Pour mixture into the sugar, mixing until icing is smooth, thick and glossy. Dip top of each cupcake into the icing and swirl to cover.

Reed Alexander's cookbook Kewl Bites is available in bookstores Sept. 3.