2 cups all purpose flour
1/14 cups sugar
2 cups grated carrots
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon cardamom
1 3/4 cups mashed pumpkin (from a can is fine, just make sure it's not pumpkin pie filling, but just plain pumpkin)
1/4 vegetable oil
1/2 cup raisins (or chocolate chips if you're in that sort of mood)
zest of 1 lemon
1/2 tablespoon lemon juice
small hand full of shelled sunflower seeds to sprinkle ontop (optional)
Preheat oven to 375 degrees and line 12 muffin cups with paper inserts. (We've found the foil-lined sort work particularly well)
In a large bowl, combine sifter flour with sugar, baking powder, baking soda, and spices.
Mix in shredded carrots and pumpkin, then add oil, lemon juice and zest. Fold in raisins at end.
Fill muffin cups to the brim with batter (an ice cream scooper works perfectly for this and is an extra fun kid's cooking tool). Sprinkle tops with sunflower seeds if you wish, and bake for approximately 25 minutes until done.