2 cups flour
1/2 cup sugar
1 T baking powder
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp baking soda
1/4 tsp salt
1/3 cup light brown sugar
2/3 cup vegetable oil
3/4 cup milk
1 tsp vanilla extract
1 cup shredded carrots (about 3, peeled and trimmed)
1/2 cup shredded sweetened coconut
1/3 cup moist, plump currants or raisins
1/3 cup pecans or walnuts, toasted, cooled and chopped
Preheat oven to 375. Grease muffin tin and place muffin pan on a baking sheet.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, baking soda and salt. Stir in the brown sugar, making certain there are no lumps. In a large measuring cup whisk the oil, eggs, milk and vanilla together until well combined. Pour the liquid ingredients over the dry ingredients and, with a whisk or rubber spatula, gently but quickly stir to blend. There can be a few lumps. Stir in the carrots, coconut, currants and nuts. Divide the batter evenly among the muffin cups.
Bake for about 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before removing the muffins.