Low Calorie Low Fat Carrot Cupcakes

• 34 cup cake flour, plus
• 2 tablespoons cake flour
• 1 tablespoon baking powder
• 12 teaspoon baking soda
• 12 teaspoon salt
• 12 teaspoon cinnamon
• 14 teaspoon allspice
• 4 egg whites
• 34 cup Splenda sugar substitute
• 3 tablespoons applesauce
• 3 tablespoons butter
• 12 cup honey
• 1 teaspoon vanilla extract
• 1 tablespoon canola oil
• 2 14 cups shredded carrots
• 13 cup chopped walnuts
• fat free butter flavor Pam cooking spray

1. Preheat oven to 350F.
2. In medium bowl, combine: flour, baking powder, baking soda, salt, cinnamon, and allspice.
3. In a large bowl, whisk together Splenda, applesauce, honey, vanilla extract, egg WHITES, and canola oil.
4. Stir in the flour mixture.
5. Stir in carrots.
6. Stir in walnuts.
7. Spray muffin tray with fat free butter flavor PAM.
8. Pour batter into muffin tray and bake for 40 minutes, or until toothpick comes out clean.

cake flour, cake flour, baking powder, baking soda, salt, cinnamon, allspice, egg whites, splenda sugar substitute, applesauce, butter, honey, vanilla, canola oil, carrots, walnuts, butter

Taken from www.food.com/recipe/low-calorie-low-fat-carrot-cupcakes-57562 (may not work)