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Ingredients
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1 cup raisins
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2 cups all-purpose flour
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1 tablespoon baking powder
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2 teaspoons baking soda
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1 teaspoon salt
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1 teaspoon ground cinnamon
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1 cup vegetable oil
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¾ cup brown sugar
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4 large eggs
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3 cups shredded carrots
Directions
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Soak raisins in 2 cups water in a small bowl for 15 minutes. Drain and set aside.
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Preheat the oven to 350 degrees F (175 degrees C). Line 18 standard muffin cups with paper liners.
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Sift flour, baking powder, baking soda, salt, and cinnamon together in a bowl.
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Beat oil, brown sugar, and eggs in a large bowl with an electric mixer until well combined. Gradually mix in flour mixture, then fold in carrots and drained raisins. Spoon into the prepared muffin cups.
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Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts (per serving)
223 | Calories |
13g | Fat |
24g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 18 | |
Calories 223 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 2g | 12% |
Cholesterol 41mg | 14% |
Sodium 396mg | 17% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 1g | 4% |
Total Sugars 7g | |
Protein 3g | 6% |
Vitamin C 1mg | 1% |
Calcium 53mg | 4% |
Iron 1mg | 6% |
Potassium 108mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.