3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon fine salt
1/4 teaspoon ground cinnamon
¼ t. ground ginger
Pinch ground nutmeg
1/3 cup firmly packed light brown sugar
1/4 cup canola oil
2 large eggs
1 1/2 cups finely shredded carrots (about 2-3 medium carrots, peeled)
1/2 cup natural applesauce (unsweetened)
1/2 teaspoon vanilla extract
½ c. chopped walnuts or pecans
Preheat the oven to 350 F
Line 12 standard muffin cups with paper cupcake liners
In a large bowl, whisk together the flours, baking soda, salt, cinnamon, ginger, and nutmeg
In a separate large bowl, whisk the brown sugar, oil and eggs until well combined
Add the carrots, applesauce and vanilla and whisk until smooth
With a spoon, stir in the dry ingredients and mix until just combined
Fold in chopped nuts
Divide the batter among the 12 muffin cups
Bake until a toothpick comes out clean, about 20 minutes
Transfer to a wire rack to cool completely.
NOTE: Optional Stir-ins:
½ c. rum soaked raisins (or golden raisins)
1 t. orange zest
