Heat the oven to 190C/fan 170C/gas 5. Line a 12-hole muffin tin with squares of baking parchment, pushing them down to make little cases. Mix the dry ingredients together in a large bowl with a pinch of salt. Whisk together the wet ingredients with the carrots then stir this into the dry ingredients, but don’t overmix - it’s better if it’s a bit lumpy.
Spoon into the muffin tin and bake for 20-25 minutes until risen.