Ingredients:

• 2 large eggs
• 1 cup – whole Wheat pastry flour
• 1 cup – all purpose flour
• 1 cup – packed Brown sugar
• 1/4 cup – granulated Sugar
• 2 tsp – baking soda
• 1 tsp – Cinnamon
• 1/4 tsp – fresh ground Nutmeg
• 1/4 tsp – Ginger
• 1/2 cup – Apple sauce (unsweetened)
• 1 tsp – vanilla
• 1 1/2 cups – shredded peeled Carrots
• 3/4 cup – golden Raisins
• 1/4 cup – chopped crystallized Ginger

Method:

1. Preheat oven to 350 degrees F.
2. In a large bowl, whisk together flours, sugars, baking soda, cinnamon, nutmeg, and ginger until well combined.
3. In a small bowl, whisk together eggs, apple sauce, and vanilla.
4. Pour mixture into the dry ingredients and stir until combined.
5. Add in the carrots, raisins, and crystallized ginger – stirring to evenly distribute them.
6. Pour batter into a 9×13″ baking dish coated with non-stick spray.
7. If doing muffins, line the pan with muffin liners and spray with baking spray.
8. Spoon batter into the cups (I use an ice cream scooper. It’s the perfect size) until around 2/3 full.
9. Bake for around 20 minutes.
10. Check to be sure that it springs back or a toothpick comes out clean.
11. Bake until the centre springs back when lightly touched, or a toothpick placed in the centre comes out mostly clean – a few moist crumbs attached is okay.
12. Remove and let cool on a wire rack before cutting.