2 c. sugar
1 1/4 c. salad oil
4 eggs, slightly beaten
3 c. flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 c. grated raw carrots
1/2 c. chopped nuts (optional)
1/2 c. raisins (optional)

Mix sugar and oil. Add eggs. Add dry ingredients, mix all together. Fill muffin pans 2/3 full. Preheat oven to 325 to 350 degrees and bake 30 minutes. Makes 2 1/2 dozen. Better if batter is made ahead and stored covered in refrigerator at least overnight or up to 1 week before baking.