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Carrot Muffins

2 c Sugar
1 1/4 c Oil
4 Eggs; lightly beaten
3 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
2 c Grated carrots
1/2 c Chopped nuts
1/2 c Raisins (optional)


Preheat the oven to 350 degrees F. Grease muffin tin or prepare with paper liners. Beat sugar and oil in medium bowl. Blend in eggs. Sift flour, baking powder, baking soda, and salt into another bowl. Gradually stir dry ingredients into oil mixture, blending well. Fold in carrot, nuts and raisins if desired. Spoon batter into tin, filling each cup 2/3 full. Bake until tester inserted in centers of muffins comes out clean, about 35 to 40 minutes. Serve warm.


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