1. Preheat the oven to 400°F. Lightly grease a standard 12-well muffin pan, or line the pan with muffin papers and grease the papers.

  2. In a medium bowl, whisk together the dry ingredients, including the raisins and nuts (or ginger).

  3. In a large measuring cup, whisk together the eggs, water, and oil. Stir the wet ingredients into the dry ingredients. Mix in the grated carrots, stirring just until evenly distributed.

  4. Scoop the batter into the prepared pan, filling the muffin well almost to the top. Bake for 20 to 25 minutes, until a cake tester or toothpick inserted into the center of one of the muffins in the middle of the pan comes out clean.

  5. 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.

  6. Store any leftovers covered at room temperature for two days; freeze for longer storage.