2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
½ teaspoon kosher salt
1 cup sugar
2 cups finely shredded carrot
3 large eggs
1/2 cup canola oil
1 cup applesauce (sweetened, unsweetened, home-made or store-bought; any one is fine)
2 teaspoons vanilla extract
Preheat oven to 350°F. Line 18 muffins cups or spray with an oil and flour baking spray.
In a large bowl, stir together flour, baking soda, cinnamon, salt and sugar. Fold in shredded carrots.
In a separate bowl, whisk together the eggs, oil, applesauce and vanilla. Add the flour mixture and stir just until well combined.
Divide batter into prepared muffin cups, filling 2/3 full. Bake 18-20 minutes or until tops are puffed and golden.