Ingredients:

  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1.5 tsp ground cinnamon
  • 0.5 tsp salt
  • 0.5 cup vegetable oil
  • 0.75 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 cups carrots, finely grated
  • 0.5 cup chopped walnuts

Instructions:

  1. Preheat oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
  2. Finely grate the carrots using a box grater or food processor.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt until combined.
  4. In a large bowl, whisk the vegetable oil and brown sugar until smooth, then beat in the eggs and vanilla extract until the mixture is pale and emulsified.
  5. Gently pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold the mixture together until just combined, leaving a few streaks of flour.
  6. Fold in the grated carrots and chopped walnuts.
  7. Spoon the batter into the muffin liners, filling each about 2/3 full.
  8. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.