Carrot Muffins

2 c. unbleached, all purpose flour

2 c. sugar

1 T. cinnamon

1 t. salt

2 t. baking soda

2 t. baking powder

4 eggs

1 1/2 c. canola oil

2 t. vanilla

1 lb carrots

1 cup raisins


Place all dry ingredients in the large bowl of stand mixer fitted with the paddle attachment.  Turn the mixer on the lowest setting and combine dry ingredients.  Add remaining ingredients and mix at low speed just until combined.  Using a half cup scoop fill 18 muffin tins that have been treated with baking spray.  Bake at 375* for 20-25 minutes or until a toothpick inserted in the center comes out clean.