Ingredients
18
18 servings
- •1 cup raisins
- •2 cups all-purpose flour
- •1 tablespoon baking powder
- •2 teaspoons baking soda
- •1 teaspoon salt
- •1 teaspoon ground cinnamon
- •1 cup vegetable oil
- •0.75 cup brown sugar
- •4 large eggs
- •3 cups shredded carrots
Instructions
- Soak raisins in 2 cups water in a small bowl for 15 minutes. Drain and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 standard muffin cups with paper liners.
- Sift flour, baking powder, baking soda, salt, and cinnamon together in a bowl.
- Beat oil, brown sugar, and eggs in a large bowl with an electric mixer until well combined. Gradually mix in flour mixture, then fold in carrots and drained raisins. Spoon into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Facts
Per 18 servings
- Calories: 223
- Carbohydrate: 24g
- Fat: 13g
- Fiber: 1g
- Protein: 3g
- Sugar: 7g
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