1 cup brown sugar
1/2 cup vegetable oil
2 eggs (beaten)
1 cup shredded carrots (2 medium carrots)
1/2 cup milk
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
(nutmeg and ginger would also be delicious!)
1. Pre-heat oven to 400°F (200° C). Grease and flour a 12 medium size muffin tin, or a loaf pan.
2. In a medium bowl whisk together the vegetable oil, beaten eggs, carrots and milk.
3. In a medium bowl, whisk together the dry ingredients, sugar, flour, baking powder, baking soda, cinnamon and salt.
4. Add the dry ingredients to wet ingredients, stir with a spatula or wooden spoon just until combined (15 or 16 stirs no more). Bake for approximately 20 minutes. Let cool completely before frosting (frosting optional to keep them healthier).