So here is my version (after a few substitutions) of the carrot spice muffins:
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ginger
1/8 teaspoon cloves
1/2 teaspoon salt
1 1/4 teaspoon vanilla
1 1/2 cup shredded carrots (about 2 long carrots)
1/4 cup raisins
Optional topping: Cinnamon sugar
Preheat oven to 400 degrees. Spray a muffin pan with non-stick spray or use muffin liners. Mix together all dry ingredients in a large bowl. In a small bowl, combine the liquid ingredients.
Add the liquid to the dry and mix just long enough to combine. Add the carrots and raisins and stir to combine. Spoon the batter into the muffin cups--it will be very thick. Sprinkle with cinnamon sugar, if desired. Bake for 20 minutes, until a toothpick comes out clean.