1 c. brown sugar
2/3 c. vegetable oil
2 eggs
2 1/2 c. shredded carrots
2 c. flour
1 tsp. nutmeg
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Mix together sugar and oil. Add eggs and beat well. Stir in carrots. Sift together the rest of ingredients and stir into carrots. Mix just until moist. Spoon into greased muffin tins about 3/4 full. Bake at 375 degrees for 25 minutes or until done. Makes 12 muffins.