and nutmeg. in a large stand mixer with the paddle attachment, combine the brown sugar, oil and eggs until well combined. add the carrots, applesauce and vanilla. add the dry ingredients and mix until combined. stir in 1/4 cup of the chopped walnuts.
divide the batter among the muffin cups. bake until a toothpick comes out clean, about 20 minutes. transfer to a wire rack to cool completely. 