Preheat oven to 350 degrees F.
Grate carrots and set aside. If if looks watery, blot off excess water with a paper towel otherwise I don’t typically blot it. If you’re doing the optional adding lemon juice or white vinegar into the milk step, do that now as well and set aside.
In a bowl, sift together everything listed under “Dry ingredients bowl.” Sifting is key for helping these ingredients combine evenly and to get rid of clumps. I only have a little sift, so just added each ingredient one at a time through the sift, stirred with a spoon, and re-sifted everything together.
In a separate, large bowl, mix everything listed under “Wet ingredients bowl” using a hand beater until combined.
Stir the sifted dry ingredients into the wet ingredients bowl. Use a large spoon or spatula to stir until combined.
Stir in grated carrots, raisins, and optional nuts.
Scoop batter into cupcake liners or a well greased pan (this recipe fits into an 8 x 8 pan).
Bake for 18-22 minutes for cupcakes until a toothpick comes out of the center clean. For a larger sheet cake, bake for 30 to 40 minutes until the toothpick test is clean.