2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1 1/2 cups sugar (the sweetness is just nice for me, can put more if you like sweet things)
1 1/4 cups vegetable oil
4 large eggs
3 cups grated peeled carrots
1 cups coarsely chopped walnuts (optional: can replace with other nut, or dont have to put at all)

Preheat oven to 180°C.
Line cupcake molds with papers

Group A –
Mix and sift flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend.

Group B -
Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time.

Group A and B-
Add Group A mixture into Group B and stir until blended.

Stir in carrots, walnuts and raisins, if using them. Divide batter among cupcake molds, filling 3/4 of each.

Bake from 15 – 20 minutes, or test it using toothpick

Let the cake to cool on the pans for few minutes after that put everything on a cooling rack.

If you want to icing them, make sure the cake already cool completely.