Soft and moist carrot cake muffins made with warm spices, grated carrots, and optional walnuts and raisins. Perfect for breakfast or snacks.

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1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

½ cup granulated sugar

½ cup brown sugar

½ cup vegetable oil

2 large eggs

1 tsp vanilla extract

2 cups grated carrots

½ cup chopped walnuts (optional)

½ cup raisins (optional)

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1. Preheat oven to 350°F (175°C) and line a muffin tin.

2. Whisk dry ingredients together in a bowl.

3. Whisk sugars, oil, eggs, and vanilla in another bowl.

4. Combine wet and dry ingredients gently.

5. Fold in carrots and optional add-ins.

6. Fill muffin cups and bake 18–22 minutes until done.

Do not overmix.

Use finely grated carrots.

Store cooled muffins in an airtight container.