Original recipe yields 18 servings
Ingredients:
- 1 cup raisins
- 2 cups warm water
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 large eggs
- 1 cup vegetable oil
- 3/4 cup brown sugar
- 3 cups shredded carrots
Directions:
Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water, and set raisins aside.
Preheat oven to 350 degrees. Grease muffin cups or line with paper muffin liners.
In a large bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. In a separate bowl, combine eggs, oil, and brown sugar; beat well. Combine egg mixture and flour mixture; mix until just moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
Bake in preheated oven for 20-30 minutes. Let cool for 30 minutes before frosting with either cream cheese frosting, plain frosting, or just a streusel drizzle.