1/2 c. (3 med.) shredded carrots
1/2 c. cooking oil
2 eggs
1/2 tsp. vanilla
3/4 c. sugar
1/2 c. unsifted all-purpose flour
1/2 c. unsifted whole wheat flour
1 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. chopped walnuts

1. Combine carrot, oil and eggs in large mixing bowl; beat well. Blend in vanilla and sugar. Add remaining ingredients; mix until combined.

2. Line microwave muffin pan with paper liners. Spoon batter into liners, filling half full.

3. Microwave, high, 6 at a time, uncovered, 2-2 1/2 minutes or until no longer doughy, rotating pan once. Remove cupcakes to cooling rack. Repeat with remaining batter. Cool completely. If desired, top cupcakes with thawed topping or buttercream frosting.