Preheat the oven to 375F and line a muffin tin.

Whisk the flour, brown sugar, baking soda, and cinnamon in a bowl.

In another bowl, whisk the oil and eggs, then stir in the grated carrots.

Fold the wet mixture into the dry just until combined, then add the raisins.

Divide among the cups and bake 20 to 22 minutes until set.

Cool in the pan before serving.