Making carrot muffins:
I used this recipe with some alterations. After reading the comments, I reduced the oil, baking soda and salt. Also, I used a bit less carrots as I didn’t quite have 3 cups, which brought me to the following:
Soak 1 cup raisins in 2 cups warm water for 15 minutes. Drain. Discard liquid.
Shred 3 cups carrots
2 cups flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2/3 cup vegetable oil
3/4 cup brown sugar
Combine flour mixture and egg mixture using muffin method.
Fold in carrots and raisins.
Bake in muffin tins at 350 for 25 minutes.
They still taste a bit oily, and not very carroty (although, as I mentioned I was a little short on the carrots) If I make them again, I definitely want to change the recipe so more