Preheat oven to 350 degrees and line a muffin tin with paper or silicone cupcake liners (or grease well with cooking spray).

In a medium bowl whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt.

In a large bowl combine oil, brown sugar, eggs, and vanilla; mix well.

Stir in grated carrots.

Stir dry ingredients into wet ingredients until completely incorporated.

Fill muffin liners 2/3 full.

Bake in preheated oven for 20-22 minutes until a toothpick inserted in the center comes out clean.

Cool for 5 minutes before transferring to a cooling rack to continue cooling.

Serve fresh or store in an airtight container at room temperature up to 3 days, or in the fridge up to 2 weeks.