- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line 12 muffin cups with paper liners or butter the cavities.
- In a large bowl, combine all the dry ingredients. Add the grated carrots.
- In another bowl, combine the oil, carrot juice, eggs and vanilla with a whisk. Add to the dry ingredients and stir gently with a spatula until the mixture is barely moist.
- Divide the batter among the muffin cups. Bake for about 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Allow to cool slightly. Unmould and cool on rack.