Recipe adopted from Williams-Sonoma Bread.
4 large eggs
3/4 cup canola oil
1 1/2 teaspoons vanilla extract
10 ounces (~2 cups plus 1 tablespoon) unbleached all-purpose flour
14 ounces (~2 cups) sugar
2 teaspoons poppy seeds
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 cups shredded carrots (3-4 carrots)
3/4 cup dried cranberries or golden raisins
Preheat oven to 350° F.
In a large bowl, combine the wet ingredients and whisk for one minute. In a separate bowl, combine the flour, sugar, poppy seeds, baking powder, baking soda, and salt. Slowly incorporate the dry ingredients into the wet ingredients, making sure not to over stir. Lastly, fold in the carrots and cranberries/raisins. Either grease muffin tins, or else line with paper muffin liners and fill until three-fourths full.
Bake for 20 to 25 minutes, or until a toothpick comes out clean. Let rest for ten minutes before eating.