These vegan carrot muffins are bursting with spices, and studded with sweet raisins and crunchy walnuts! They're super easy to whip up and perfect for a sweet snack or an indulgent breakfast.
Preheat the oven to 350°F and line a 12 cup muffin tin with papers.
Stir the milk, oil, vanilla, and vinegar together in small bowl or liquid measuring cup.
Stir the flour, brown sugar, cinnamon, ginger, cloves, baking powder, baking soda, and salt together in a large mixing bowl.
Use a spoon to form a well in the center of the dry ingredients, then pour in the milk mixture. Stir just until the wet and dry ingredients are fully mixed.
Fold in the carrots, walnuts, and raisins.
Divide the batter among the muffin cups.
Bake the muffins for about 22 minutes, or until the tops spring back when lightly pressed on with a finger.
Transfer the muffin tin to a cooling rack and allow the muffins to cool before removing them from the tins.