Step 1

Preheat the oven to 350° F. Line a muffin tin with liners and set aside. Mix the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg in a large bowl. Set aside.

Step 2

In another large bowl, cream the sugars and oil. Add the vanilla, egg and milk, and mix again.

Step 3

Slowly add the dry ingredients to the wet ingredients and mix until everything is combined. Fold the grated carrots into the batter.

Step 4

Use a 1/4 scoop to scoop the batter into the muffin tray, don’t overfill. Bake muffins until firm and cooked through, about 20 minutes. Cool on a wire rack for 10 minutes before eating.

Step 5

Cool muffins completely if topping with whipped cream or icing.