Moist and flavorful carrot cake muffins made with shredded carrots, warm spices, and a hint of sweetness—perfect for breakfast or a snack.

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Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a large bowl, beat the eggs with brown sugar and granulated sugar until smooth.
Add vegetable oil, applesauce, and vanilla extract to the egg mixture and mix well.
Gradually add the dry ingredients to the wet ingredients and stir until just combined.
Fold in the shredded carrots, and if using, nuts and raisins.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 20–22 minutes or until a toothpick inserted into the center comes out clean.
Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

You can substitute whole wheat flour for half the all-purpose flour for a healthier version.
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Add a cream cheese frosting for a dessert-style muffin.