Preheat the oven to 400°F. Lightly grease a standard 12-cup muffin pan. Or line the pan with muffin papers, and grease the papers.
In a medium bowl, whisk together the dry ingredients, including the raisins and nuts or ginger.
In a large measuring cup, whisk together the eggs, water, and oil. Stir the wet ingredients into the dry ingredients, then stir in the grated carrots.
Scoop the batter into the prepared pan, filling the muffin cups almost to the top. Bake for 20 to 25 minutes, until a toothpick or cake tester inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a rack to finish cooling completely.
Tips from our Bakers
To sweeten muffins even more, sprinkle with coarse white sugar before baking; or drizzle their tops lightly with honey just before serving.
This is a good example of a "stir together" muffin. Dry and wet ingredients are whisked together separately, then gently stirred together. To ensure tender muffins, don't beat wet and dry together; stir just until combined.