3 large carrots, grated
1 cup chopped walnuts
1/2 cup vegetable oil
1/3 cup sugar
1/3 cup brown sugar
1 cup milk (cow's milk, soy milk, almond milk, rice milk, anything will work)
3 1/2 cups all purpose flour
4 tsp baking powder
Preheat oven to 400F. Line muffin tins with paper liners; this will make about 15 large muffins (or 30 regular size ones).
Mix the carrots, walnuts, eggs, oil, sugar, brown sugar, and milk in a large bowl until the eggs are well beaten and everything is well mixed. Add the flour and baking powder and stir until just mixed. It may look slightly dry at first but the moisture from the carrots is going to make the finished muffins very soft and moist.
Fill the muffin tins 2/3 full for regular size muffins or to the top for large muffins. Bake for 20 minutes for regular muffins, 26 minutes for large muffins. Remove muffins from the tins and cool them on a baking rack. Enjoy.
You can add a little nutmeg, allspice, and/or cloves if you like, or a little vanilla extract or vanilla powder.