Hi, Barb - Give these a try. I borrowed this recipe from my SIL, modified it a little, and came up with something my family loves. My darling little niece (not Tricia's daughter - other side of the family!) won't eat carrots any other way.

Tricia's Carrot Muffins
18 standard muffins

3/4 cup sugar
3/4 cup oil
1 tsp vanilla
2 eggs
1 1/2 cups flour
pinch salt
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. nutmeg
1 1/2 to 2 cups grated carrots
1/2 cup chopped nuts (walnuts or pecans are good)
1/4 to 1/2 cup raisins

Stir together the sugar, oil, vanilla, and eggs.

Sift together the flour, salt, baking soda, cinnamon, cloves, and nutmeg. Add the flour mixture to the sugar mixture, mixing just to blend thoroughly. Gently stir in the carrots, nuts, and raisins.

Spoon into 18 greased (standard) muffin cups (or line them with cupcake papers).

Bake at 350 degrees for 25 - 30 minutes.

Notes: This batter also makes a great carrot bread - turn it into a greased and floured loaf pan (I use 9 1/2" x 5 1/2"), and bake at 350 degrees for 50 - 60 minutes.
Or make mini-muffins in gem pans - they only need 15 minutes, for 36 mini-muffins.

The batter can be frozen in the muffin pans before baking. No extra baking time needed.
And, of course, the cinnamon, nutmeg, cloves, nuts, and raisins are all optional - use what you like!