A food processor makes quick work of grating the carrots and zucchini. Tossing the raisins in a little flour before adding to the batter helps prevent them from sinking to the bottom during baking.
- ½ cup golden raisins
- 2 cups plus 1 tablespoon flour, divided
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cardamom
- 1½ teaspoons ginger
- ½ teaspoon cinnamon
- 2 eggs
- ¾ cup sugar
- 6 tablespoons vegetable oil
- 1 cup shredded carrots
- ¾ cup shredded zucchini
Preheat the oven to 350 degrees.
Spray a 12-muffin tin with nonstick cooking spray.
In a small bowl, toss the raisins with 1 tablespoon flour to lightly coat them. In a large bowl, stir together 2 cups flour plus the baking soda, baking powder, salt, cardamom, ginger and cinnamon. In a medium-sized bowl, whisk together the eggs, sugar and oil.
Add the egg mixture to the flour mixture and stir just until combined. The batter will be thick. Use a spatula to fold in the carrots, zucchini and raisins.
Spoon the batter evenly into the muffin cups. Bake 15 to 20 minutes or until lightly brown and a toothpick inserted into the center comes out clean.