Ingredients

• 1 cup raisins
• 2 cups all-purpose flour
• 1.5 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt or to taste
• 1 teaspoon ground cinnamon
• 1 cup vegetable oil
• 0.75 cups brown sugar
• 4 large eggs
• 3 cups shredded carrots

Instructions

1. 1 Gather all ingredients.
2. 2 Soak raisins in 2 cups water in a small bowl for 15 minutes. Drain and set aside.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line 18 standard muffin cups with paper liners.
4. 4 Sift flour, baking powder, baking soda, salt, and cinnamon together in a bowl.
5. 5 Beat oil, brown sugar, and eggs in a large bowl with an electric mixer until well combined.
6. 6 Gradually mix in flour mixture, then fold in carrots and drained raisins.
7. 7 Spoon batter into the prepared muffin cups, filling each 2/3 full.
8. 8 Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes.
9. 9 Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition per serving