Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.75 cup (150g) packed brown sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp fine sea salt
  • 0.5 cup (120ml) neutral oil (canola or vegetable)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 cups (300g) freshly grated carrots, fine grate
  • 0.5 cup (60g) chopped walnuts or pecans
  • 0.33 cup (50g) golden raisins

Instructions:

  1. Preheat your oven to 350°F (180°C) and line your tin. Note: Starting with a hot oven is non negotiable for the rise.
  2. Grate the carrots finely using the small holes on your box grater. Do not squeeze the juice out; we need every drop of that liquid for the soft moist carrot muffins with oil texture.
  3. Whisk the dry ingredients (flour, sugar, powder, soda, spices, and salt) in a large bowl. Make sure there are no brown sugar lumps left behind.
  4. Combine the wet ingredients (oil, eggs, and vanilla) in a separate bowl. Whisk vigorously until the eggs are fully emulsified and the mixture looks like thick silk.
  5. Pour the wet into the dry and use a spatula to fold gently. Stop as soon as you see no more dry flour streaks.
  6. Gently fold in the carrots, nuts, and raisins. Don't overdo it — roughly five or six turns of the spatula should be enough.
  7. Divide the batter evenly among the 12 muffin cups. They should be about three quarters full.
  8. Bake for 20 minutes until the tops spring back when lightly touched and a toothpick comes out clean.
  9. Cool in the tin for 5 minutes before transferring to a wire rack. Note: Leaving them in the hot tin too long leads to soggy bottoms.