Step 1

Preheat the oven to 400°F. Line a muffin pan with paper cupcake liners and set aside.

Step 2

In a large bowl, mix together 2 cups all-purpose flour, 3 tsp baking powder, 1 ½ tsp cinnamon, ½ tsp ground ginger, ¼ tsp salt and ⅛ tsp ground nutmeg.

Step 3

In a separate large bowl, beat 3 large eggs with a hand mixer. Add ¾ cup granulated sugar and mix again.

Step 4

Add in 1 cup of vegetable oil and mix together.

Step 5

Add the dry ingredients bowl to the wet ingredients bowl and mix together until just combined. Do not overmix.

Step 6

Fold in 2 ½ cups shredded carrot, and use a spatula to mix together until just combined. Do not overmix.

Step 7

Divide the batter into a muffin pan, filling each muffin cup full. Bake at 400°F for 5 minutes. Then reduce the heat to 350°F and bake an additional 15 minutes, or until a toothpick comes out clean when poked through the center.

Step 8

Let the muffins cool for 5 minutes, then transfer them to a rack to cool completely.