– 1 ½ cups (190g) all-purpose flour – 1 tsp baking soda – 1 tsp baking powder – 1 tsp cinnamon – ¼ tsp salt – ½ cup (100g) brown sugar
– ¼ cup (50g) granulated sugar – 2 large egg – ½ cup (120ml) vegetable oil – ¼ cup (60ml) milk – 1 tsp vanilla extract
– 1 ½ cups (150g) grated carrot – ½ cup (60g) chopped walnuts or pecans (optional) – ½ cup (80g) raisins (optional)
– Preheat oven to 350°F (175°C) and line a muffin tin with paper liners. – Mix dry ingredients: In a bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.
– Combine wet ingredients: In another bowl, whisk eggs, sugars, oil, milk, and vanilla.
– Mix batter: Gradually add the dry ingredients to the wet mixture. Fold in grated carrots, nuts, and raisins
– Bake: Fill muffin cups ¾ full and bake for 18-22 minutes, or until a toothpick comes out clean. – Cool & serve: Let muffins cool before enjoying.