LOVE carrot cake! Great idea for the muffins! I know whole wheat will work since the coarser texture of carrot cake stands up to whole wheat (IMO) but my question is the filling. Can I use maple syrup or honey instead of white sugar? Or will it be too runny? I usually use Sucanat in place of granulated sugar but it doesn't dissolve quite as well and I'm afraid it will make the filling grainy in this case so was thinking of a liquid natural sweetener like the syrup or honey. Now if you could do a scone in this same flavor. :) I don't recommend using a liquid sweetener for this filling as it will not be substantial enough during the baking process. I would use the sucanat instead of the syrup. You could try the honey option because you would actually use less (1/8 cup) than sugar because it is sweeter. This may hold up better as a filling than one with 1/4 cup syrup. ~Amy

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