Recipe Details
Ingredients
-
1cupraisins
-
2cupsall-purpose flour
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1tablespoonbaking powder
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2teaspoonsbaking soda
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1teaspoonsalt
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1teaspoonground cinnamon
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1cupvegetable oil
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¾cupbrown sugar
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4largeeggs
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3cupsshredded carrots
Cooking Directions
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Soak raisins in 2 cups water in a small bowl for 15 minutes. Drain and set aside.
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Preheat the oven to 350 degrees F (175 degrees C). Line 18 standard muffin cups with paper liners.
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Sift flour, baking powder, baking soda, salt, and cinnamon together in a bowl.
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Beat oil, brown sugar, and eggs in a large bowl with an electric mixer until well combined. Gradually mix in flour mixture, then fold in carrots and drained raisins. Spoon into the prepared muffin cups.
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Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe18 | |
| Calories223 | |
| % Daily Value * | |
| Total Fat 13g |
17% |
| Saturated Fat 2g |
12% |
| Cholesterol 41mg |
14% |
| Sodium 396mg |
17% |
| Total Carbohydrate 24g |
9% |
| Dietary Fiber 1g |
4% |
| Total Sugars 7g |
|
| Protein 3g |
6% |
| Vitamin C 1mg |
1% |
| Calcium 53mg |
4% |
| Iron 1mg |
6% |
| Potassium 108mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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