1 ½ cups finely grated carrots (about 3 medium carrots)
½ cup walnuts, chopped
½ cup raisins (optional)
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with walnut olive oil.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
In a separate bowl, beat the eggs, sugar, and brown sugar together until well blended. Slowly add the walnut olive oil and vanilla extract, mixing until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Gently fold in the grated carrots, chopped walnuts, and raisins (if using) until evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
