You can pack in even more health if you add two handfuls of chopped-up walnuts but I don’t on account of I already have health galore. First have a grown-up help you preheat the oven to 350 degrees and put paper muffin cups in a cupcake pan. They will fit exactly. Next put all the carrots and the oil and vanilla and sugar in a giant bowl. Then crack the eggs on the side and dump the egg contents on top. Then turn on the mixer and mix your heart out. When it looks very smoothy, turn off the mixer and add the flour and the baking soda plus the salt and cinnamon and raisins and blend it all together. Also, throw in those walnuts if you’re going to have them. When that is finished, use a little measuring cup to scoop out batter and pour it in the muffin cups but don’t fill them up to the very top or it will cause burning. Cook the cakes for 20 minutes and then have a grown-up help you do a test by poking a toothpick in one of them. If it’s done it will come out looking like it’s new but if the cake is still raw the toothpick will come out with hot batter on it and you’ll have to cook it for 3 more minutes and then test it again.
