Carrot Muffins or Cake

2 Medium carrots
2/3 cup vegetable or olive oil
1/3 cup brown sugar
4 eggs
1 cup flour
½ tsp cinnamon
½ tsp salt
1 tsp baking soda
1 tsp baking powder
¼ cup raisins or other mix-ins
Directions: Pre-heat 350 degrees F
Peel carrots and shred in a food processor. Add oil, brown sugar and eggs. Blend. In separate bowl, mix together flour, cinnamon, salt, baking soda, and baking powder. Add to wet ingredients. Mix lightly and then fold in raisins. (We have used mini chocolate chips, craisins, or butterscotch chips in addition or in place of the raisins)

Makes 12 muffins- bake 20-25 minutes
Makes 48 mini muffins- bake 10-15 minutes
Makes 8×8 cake- bake 25-30 minutes

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