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1
Position your oven racks so that one is in the center, and preheat the oven to 400 degrees.
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2
Smear six big muffin tin cups with butter.
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3
Whisk the flours, baking powder, baking soda, cinnamon, nutmeg, and salt together in a medium-size bowl.
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4
In a separate, big bowl, whisk the eggs to break up the yolks.
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5
Still whisking with one hand, pour in the sugar with the other.
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6
Continue whisking for a few minutes, until the eggs begin to pale in color.
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7
Whisk in the oil and applesauce.
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8
Stir in the carrots and walnuts.
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9
Gradually add the dry ingredients to the wet, stirring gently with a wooden spoon until theres not a trace of flour visible.
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10
This batter will be very runny.
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11
Scoop the batter up with a glass measuring cup or a ladle, and pour it evenly into the six cups of your prepared muffin tin.
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12
Wipe off any batter that may have spilled onto the pan.
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13
Place the muffin tin on the center rack in the oven, and bake the muffins for 3540 minutes, until they begin to darken and a toothpick or small knife inserted deep into the center of a muffin comes out clean.
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14
Remove the tin from the oven, and place it on a wire rack.
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15
Let the muffins sit for a few minutes in the tin, until theyre cool enough to touch.
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16
To remove the muffins, flip the tin upside down and let the muffins fall out onto the wire rack to cool completely.
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17
Just before youre ready to serve these, spread a nice thick layer of lemoncream cheese icing on top with a rubber or offset spatula.
