|Whole wheat flour||500 Milliliter (2 cups)|
|All purpose flour||500 Milliliter (2 cups)|
|Baking powder||25 Milliliter (2 tablespoon)|
|Salt||1 Teaspoon (2 cups)|
|Finely grated carrots||500 Milliliter (2 cups)|
|Lightly packed brown sugar||125 Milliliter (1/2 cup)|
|Ground allspice||1⁄4 Teaspoon|
|Milk||500 Milliliter (2 cups)|
|Molasses||125 Milliliter (1/2 cup)|
|Butter||125 Milliliter, melted (1/2 cup)|
|Chopped nuts||250 Milliliter|
In large bowl, combine flours, baking powder and salt; blend in carrots, sugar, cinnamon, and allspice.
In mixing bowl, beat eggs well; blend in milk, molasses and butter.
Add to dry ingredients, stirring just until moistened.
Stir in raisins and nuts.
Spoon batter into paper lined muffin cups, filling each to top of liner.
Bake in 400Â°F (200Â°C) oven for 25 to 30 minutes or until firm to the touch.