2 c. flour
1 c. sugar
2 tsp. baking powder
1/2 tbsp. cinnamon
1/4 tbsp. ginger
1 stick butter
1/2 c. shredded carrots
1/2 c. chopped nuts (pecans)
1/2 c. raisins
1 (8 oz.) can crushed pineapple with juice
1 tbsp. vanilla
2 eggs

Mix dry ingredients. Add carrots, nuts, and raisins. Mix well. Melt butter with pineapple and vanilla. Add butter mixture and eggs to dry ingredients. Combine just until no flour is visible. Don't over mix. Bake 25 minutes in greased muffin tins.