- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat eggs, sugars, oil, applesauce, and vanilla until well combined.
- Fold in the grated carrots, nuts, and raisins.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Spoon batter into muffin cups (about ¾ full).
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- Let cool for 5 minutes, then transfer to a wire rack.
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