Preheat the oven to 350°F then grease a muffin tin and set aside.

Starting with wet ingredients first, combine everything (except carrots, raisins and walnuts) in a blender and blend for about 30 seconds, or until a smooth batter forms. Add the shredded carrot, raising and walnuts to the blender and gently stir together by hand.

Pour the batter into the muffin tin so that each is approximately 3/4 of the way full. Sprinkle a few more raisins on top then place them in the oven and cook for 20 minutes. Allow to cool for at least 10-15 minutes. They are very moist straight from the oven but the texture will change as they have more time to cool. Store leftovers in an airtight container in the refrigerator for up to 4 days.