• 2 cups (280g) all-purpose flour
• 2 teaspoons (10ml) baking soda
• 1 teaspoon (5ml) baking powder
• ⅔ cup (135g) brown sugar
• ⅓ cup (68g) white sugar
• 1 teaspoon (5ml) cinnamon
• ¼ teaspoon (1ml) nutmeg
• ½ cup (120ml) butter, melted
• 2 eggs, beaten
• ¼ cup (60ml) milk
• 3 medium carrots, grated 
• ½ cup (50g) pecans, roughly chopped (optional)
• ½ cup (50g) shredded coconut (optional)
• ½ cup (50g) raisins
• 12  paper baking cups or ceramic baking cups*
  

Preheat the oven to 350°F/180°C.

Line a muffin pan with paper baking cups and set aside.  (*If using ceramic baking cups, be sure to grease them with butter and place on a parchment lined baking sheet)‍

In a large bowl, mix together the flour, baking soda, baking powder, sugars, cinnamon and nutmeg.  Use a whisk to blend completely.

In a separate medium bowl, combine the butter, eggs, milk, grated carrot, pecans, coconut, and raisins.  Mix well and add to the dry ingredients.

Stir until moistened.  Spoon batter into the muffin cups.

Bake for 20-25 minutes until done.