2 cups (500 ml) unbleached all-purpose flour

1 1/2 cups (375 ml) brown sugar

1 cup (250 ml) quick oats

1/2 cup (125 ml) raisins

2 tsp (10 ml) baking powder

1/2 tsp (2.5 ml) ground ginger

1/4 tsp (1 ml) ground cinnamon

Pinch of salt

1/2 cup (125 ml) vegetable oil

1/2 cup (125 ml) carrot juice

2 eggs

1 tsp (5 ml) vanilla extract

1 1/2 cups (375 ml) grated carrots

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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