• Preheat oven to 350°F.
• Clean the kitchen area and wash hands with soap and water.

Preparing Carrots

• If using canned carrots, place carrots in a strainer to drain and rinse them. Recommend using canned carrots that have no salt added. Set aside.
• If using fresh carrots, rinse under cold running water. Peel and chop carrots. Then place chopped carrots in a pot over medium-high heat and cover carrots with water, and cook for about 10 minutes or until tender. Drain and set aside.
• If using frozen carrots, cook according to package directions. Drain and set aside.
• Mash cooked carrots in a separate dish.

Combining the Rest of the Ingredients

• Combine flour, baking soda, and cinnamon in a bowl.
• Add cranberries or raisins (optional).
• Crack and beat the eggs.
• Clean the kitchen area and wash hands with soap and water after handling raw eggs.
• Mix in the eggs, sugar, oil, and mashed carrots.
• Gradually mix the flour mixture with the carrot mixture.

Baking

• To make a loaf: Pour batter into a greased 9 x 5″ inch loaf pan and bake for about 40 minutes. The loaf is done when a toothpick or butter knife is inserted and comes out clean. If it is not done, continue baking in 2 to 3 minute increments.
• To make muffins: Grease or line a muffin tin and fill each muffin cup about ¾ full with batter. For regular-sized muffins, bake for about 20 minutes. For mini muffins, bake for about 12 minutes. The muffins are done when a toothpick or butter knife is inserted and comes out clean. If they are not done, continue baking in 2 to 3 minute increments.

Storage

• Store cooled leftovers at room temperature in an airtight container and use within 4 days.
• If there isn't a plan to consume immediately, freeze in a freezer-grade container or bag and use within 3 to 4 months for best quality.