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

Mix together sugar and oil. Add eggs. Combine and add dry ingredients. Stir in carrots. Add nuts and-or raisins if using. Fill greased muffin pans 2/3 full. Bake 30 minutes at 325-350 degrees. Makes 2 1/2 dozen. Batter should be refrigerated overnight before baking.