Mini-Carrot Cakes Homemade

1-3/4  cups		all purpose flour
1-3/4  teaspoons		baking powder
1  teaspoon		ground cinnamon
1/2  teaspoon		nutmeg
1/2  teaspoon		baking soda
1/2  teaspoon		salt
1  cup		applesauce
3/4  cup		orange juice
1/2  cup		Splenda
1/4  cup		canola oil
1		large egg
1  teaspoon		vanilla extract
1		cantainer of sour cream or cream cheese frosting

Tip: For nutritional information on all the ingredients in Mini-Carrot Cakes Homemade just click on each ingredient name. Then adjust the serving size for any Mini-Carrot Cakes Homemade ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Heat oven to 375 degrees
Line a 13x9x2 inch baking pan with tinfoil extending over sides or use a small muffin pan coat with cooking spray
Whisk flour, baking powder,cinnamon,nutmeg,baking soda and salt in a medium bowl to mix.
In another medium bowl, whisk applesauce,fresh carrots,orange juice,sugar,oil, egg and vanilla
Stir wet ingredients into dry ingredients just until blended. Spread into prepared pan.
Bake 20 minutes or until a wooden toothpick in the center comes out clean.
Cool in pan on wire rack for 10 minutes.
Cut cake or muffins in hale
Then fill the center with a Tbsp of frosting then frost the tops