Preheat the oven to 400℉, using convection if available.
Line muffin pan with liners or put silicon muffin liners on a sheet pan.
Combine dry ingredients in a bowl and mix thoroughly.
Shred carrots using a medium grater into a separate bowl and add brown sugar and raisins. Combine until sugar is moistened. Add milk, oil, egg and vanilla. Stir and mix well.
Fold the flour mixture into the wet ingredients until just mixed.
Stir in pecans.
Scoop batter into prepped muffins cups. Fill the cups until nearly full to create a muffin top.
Bake for 15-18 minutes until a toothpick comes out clean.
Notes
Carrot Zucchini Raisin muffins: Substitute one cup of shredded carrots for one cup of shredded zucchini.