Prep Time: 15 Minutes
Cook Time: 20 Minutes
Bake at 350
3/4 cup and 2 tablespoons and 1 teaspoon all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2/3 cup white sugar
1/2 cup vegetable oil
3/4 teaspoon vanilla extract
1-1/3 cups grated carrot
Preheat oven to 350 degrees F (175 degrees C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.
Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture. Pour the batter into the prepared muffin tins.
Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
Note time this recipe is for 8 muffins not for 12.
Today I add raisin, chopped walnuts, and little flax to mine.
I degrees my oil and I use raw sugar in mine and used about 1/3 to 1/4 of cup.