1 Note: It is perfectly fine to use leftover cooked carrots to make this recipe. In fact, that is how I started. But once, when I didn't have any cooked carrots on hand, I wondered what the muffins would be like if I used raw carrots. I thought they had a sweeter, fresher taste and a more interesting texture. I use a food processor to first shred, then pulse the carrots until they have a consistency of sand.

2 Preheat the oven to 375 degrees (F).

3 Cover the raisins with boiling water to plump.

4 Melt the butter in a medium saucepan over low heat. Remove from heat and add cardamom.

5 Combine dry ingredients.

6 Add carrots, buttermilk, egg, and drained raisins to the butter in the saucepan. Stir to combine.

7 Add the wet ingredients to the dry ingredients and mix until combined.

8 Fill paper-lined muffin tins. (I fill every other hole in two 12-muffin tins to encourage even baking. Bake for 25 to 30 minutes, until muffins are starting to brown on top.