Ingredients:

  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tbsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.75 cup brown sugar
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups finely shredded carrots
  • 0.5 cup chopped walnuts

Instructions:

  1. Preheat the oven to 375°F (190°C) and grease a 12-cup standard muffin tin.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, and nutmeg until no clumps remain.
  3. In a separate bowl, beat the brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and the sugar has dissolved into the oil.
  4. Gently fold the shredded carrots and chopped walnuts into the wet mixture.
  5. Stir in the dry ingredients using a spatula, mixing only until no streaks of flour remain to avoid overworking the gluten.
  6. Divide the batter evenly among the muffin cups and bake for 18-22 minutes, or until the tops are mahogany-colored and a toothpick inserted into the center comes out clean.