Cake Carrot Muffins

These muffins are a little more mellow than my previous muffin posting. These also are easily made with pantry items. To substitute dehydrated carrots for freshly grated, use about 3/4 cupful carrots rehydrated with twice as much water. Wait about 20 or more minutes, then squeeze out any excess water before adding to the mix.
This recipe is from the New York Times.

Carrot Cake Muffins preheat oven 375 with the rack in the upper third of oven.

2 1/2 cups whole wheat pastry flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 tsp. salt

Place the above ingredients into a large bowl; mix well.

2 eggs
1/3 cup canola oil
1 1/3 cups buttermilk
1 tsp. vanilla

Mix the eggs, etc. together with a fork. Stir them into the flour mixture with a whisk or spatula until it just comes together. Be sure there are no pockets of flour; do not over beat, or the muffins will not rise.

2/3 cup golden raisins, mixed with 1 Tbl. of flour to separate the raisins.
2/3 cup chopped pecans
1/2 cup grated carrots

Fold the above carefully into the muffins, just until incorporated.

Spoon into lightly greased muffin cups, filling them to just below the top of the cup. Bake for 25 minutes, or until lightly browned and the muffin is risen.