I'm not a fan of carrot cake.
That said, I decided to make these muffins anyway, and I'm glad I did. They are moist and delicious, perfect for a late morning snack.
I made sure to finely grate the carrots, and I substituted dried cranberries for the raisins. I used toasted pecans, unsweetened dried coconut, and overflowing measures of cinnamon and ginger. Also, I ended up with 14 muffins rather than 12. My muffin tin must have smaller openings, perhaps.
These are tasty enough to bake again.
Thanks to our hostess this week, Nancy of The Dogs Eat The Crumbs. Check in with the other TWD bakers to see what they did.
(Just writing about these makes me want one.)