• Preheat your oven to 180°C and line a 12-cup muffin tin with paper liners or grease it lightly.
• Peel and finely grate the carrots using a small grater. Set aside.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
• In another bowl, whisk together the eggs, sifted powdered sugar, oil and vanilla extract until well combined. Add the grated carrots and combine.
• Sift and add the dry ingredients to the wet ingredients, mixing gently until just combined leaving 1 tbsp of flour to coat the nuts. Do not overmix, a few lumps are okay.
• Add 1 tbsp of flour to the nuts and combine. Gently fold in the nuts and raisins (if using).
• Divide the batter evenly among the muffin cups, filling each about ¾ full.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the centre comes out clean.
• Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
• Enjoy your homemade carrot muffins! 🥕🧁

Frosting (optional)

• Beat cream cheese and butter together until smooth.
• Gradually add powdered sugar and mix until creamy.
• Stir in vanilla extract and a pinch of salt.
• Spread or pipe onto cooled muffins.