Baking these Carrot Cake Muffins is straightforward, and with the following steps, you’ll have them ready in no time:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
3. Combine Sugars and Oil: In another bowl, mix granulated sugar, brown sugar, and vegetable oil. Whisk until well blended.
4. Add Eggs and Vanilla: Beat in eggs and vanilla extract to the sugar and oil mixture. Mix until smooth.
5. Incorporate Carrots and Pineapple: Stir in grated carrots and crushed pineapple, ensuring they are evenly distributed.
6. Combine Mixtures: Gradually add the dry ingredients to the wet mix. Stir gently until just combined; do not overmix.
7. Add Nuts and Raisins: If desired, fold in chopped nuts and raisins. This adds extra texture and flavor.
8. Fill Muffin Cups: Spoon the batter into the lined muffin cups, filling each about ¾ full to allow for rising.
9. Bake: Place the muffin tin in the preheated oven and bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
10. Cool: Remove from the oven and let the muffins cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely.