Preheat the oven to 375°F (190°C) Grease or line a 12 cup muffin pan with paper liners.
Peel and shred/grate the carrots, set aside.
In a small mixing bowl, whisk the eggs, oil and butter together.
In a separate large mixing bowl, whisk the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt together.
Stir in the shredded carrots and raisins.
Make a well in the carrot mixture and pour in the wet mixture, then gently stir to combine (don’t overmix or the muffins won’t be as light).
Fill the muffin cups ¾ full and and bake for 15-18 minutes, or until risen, golden and an inserted toothpick comes out clean.
Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
Notes
When grating carrots, make sure you peel them first. The peels contain dirt and impurities which can make the carrot taste bitter, so it’s best to remove them!Do not overfill the muffin tins as the batter will rise and could spill over. Fill them ¾ of the way full. This can be made easier by using an ice cream scoop so they are distributed evenly.Let the muffins cool before serving as it gives the muffins time to sit at room temperature which will keep them from crumbling. It’s best to use muffin liners in this recipe to make sure the muffins do not stick. If you don’t have muffin liners, grease the muffin tin very well and dust with flour before adding the batter.