1 1/2 c. unsifted flour
1 c. sugar
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
3/4 c. vegetable oil
2 eggs
1 tsp. vanilla
1 c. coarsely shredded carrots
1 c. coarsely shredded zucchini
1/2 c. golden raisins, optional

Preheat oven to 350 degrees. Line 18 muffin cups with paper liners. In large bowl combine flour, sugar, baking powder, cinnamon, salt and baking soda. In small bowl beat together oil, eggs and vanilla. Stir oil mixture into flour mixture just until mixed. Fold in carrots, zucchini and raisins. Spoon into cups. Bake 20 to 25 minutes. Cool on wire racks. Frost with cream cheese frosting.