1 1/3 cup all- purpose unbleached flour
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons baking soda
1 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1/4 cup molasses
1/2 cup brown sugar (packed)
3/4 cup vegetable oil
1 teaspoon vanilla extract
2 cups grated carrot
1 cup chopped walnuts
Preheat oven to 350 degrees. Grease the bottoms of 12 muffin cups, or line with baking cups. Sift together the flour (this is important- aerating the flour helps it to rise at altitude), cinnamon, baking soda, baking powder, and salt; set aside. Beat the oil and sugar until mixed well before adding molasses. Stir in the eggs, vanilla extract, grated carrot and walnuts; fold in the flour mixture. Pour the batter into the prepared muffin tins. Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.