Line muffin tin with 12 baking cups, or brush with oil.
Shred 2 cups worth of carrots.
In a medium sized bowl mix flour, baking powder, cinnamon, nutmeg, and salt.
Then, in a large bowl beat eggs while gradually mixing in both the cane sugar and brown sugar.
Next, add applesauce and vanilla extract to egg mixture.
Fold dry ingredients, and shredded carrots, into egg mixture, making sure to combine well.
Pour batter into baking cups, about 3/4 full, and bake for about 25 minutes- or until a toothpick inserted into the center of the cupcake comes out clean.
After baking, set the cupcakes out to cool before icing.
Decorate cupcakes with icing as desired, adding chopped walnuts as a garnish.
Recipe Notes
*For a healthier alternative you can always adjust the amount of sugar included