1 ½ cups of all-purpose flour One teaspoon baking powder One teaspoon baking powder One teaspoon coarse cinnamon
½ Ground nutmeg teaspoon ½ ground ginger teaspoon ¼ teaspoon salted One cup of coarse sugar ¼ cup vegetable oil
Two big eggs One teaspoon of vanilla extract 1 ½ cups grated carrots, roughly three medium carrots ½ cup optional chopped walnuts or pecans ½ cup raisins ( optional)
Line a muffin tray with paper liners or coat it lightly with cooking spray; preheat the oven to 350°F (175°C).
Whisk together in a large bowl the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well blended.
Combine the wet ingredients—sugar, oil, eggs, and vanilla extract—until smooth in another dish. This is where the magic starts since the sugar and oil provide your muffins a beautiful foundation.
Gradually mix the wet components into the dry ones, swirling gently until just mixed. Take care not to overmix; this will produce dense muffins.
Fold the grated carrots then, if preferred, add the chopped nuts and raisins. Now is a perfect moment to use your mix-ins creatively.
Spoon batter into prepared muffin tins, filling each cup roughly two-thirds full. This lets the muffins rise exquisitely free from constraint.
Bake until a toothpick put into the center comes out clean, 20 to 25 minutes in the preheated oven. The smell will be irresistible!
Allow the muffins to cool in the tin for around five minutes before moving them to a wire rack. Savor them room temperature or heated.