With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line 12 muffin cups with paper liners or butter the cavities.
In a large bowl, combine all the dry ingredients. Add the grated carrots.
In another bowl, combine the oil, carrot juice, eggs and vanilla with a whisk. Add to the dry ingredients and stir gently with a spatula until the mixture is barely moist.
Divide the batter among the muffin cups. Bake for about 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Allow to cool slightly. Unmould and cool on rack.
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