Ingredients:
4 1/2 cups flour
1 tablespoon cinnamon
3/4 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 teaspoons nutmeg
4 eggs
1 1/2 cups Splenda Sugar Blend for Baking
1 1/4 cups cooking oil
3 cups finely shredded carrots
1 1/2 cups chopped walnuts
Directions:
Preheat oven to 350.
Finely shred the carrots.
Place all ingredients in whatever order you choose into KitchenAid or bowl if you are using hand mixer.
Blend ingredients for about 2 minutes until well mixed.
Fill muffin tins to about 3/4 full.
Bake for 35 minutes or until fork comes out clean.
Voila! You are done!
Servings: 9
Time preparation: 15 min.
Time total: 50 min.