Peel the carrots and shred them using the grater attachment of a food processor.
Measure out 2 cups of shredded carrot and set aside.
Return the remaining shredded carrots to the food processor with the blade attachment and puree along with 1/4 cup water. Set aside.
In a medium-sized bowl whisk together milk, vanilla, eggs, and oil.
Whisk in both sugars until well combined.
In a medium-sized bowl mix together flour, baking soda, salt, cinnamon, clove, ginger, and nutmeg.
When you are ready to make your muffins, combine the carrots with the wet ingredients in a large bowl
Slowly fold in the dry ingredients to incorporate them and create the batter.
Preheat the oven to 350F.
Line muffin tins with papers or silicon muffin cups. [You will need to bake in batches as this makes 24 muffins.]
Pour batter into each muffin cup using ladle or 1/4 cup. These muffins are dense due to all the carrot, so I would recommend filling the cups almost to the top- much higher than normal.
Bake for 20-25 minutes, or until a knife comes out of the center clean. Enjoy!
This recipe is written with kids in mind. You can assemble each of the three steps at any time (up to 24 hours) prior to baking, and then have the kids help combine them all and make the batter. Shredded carrot, carrot puree, and wet ingredients should be stored in separate airtight containers in the refrigerator until they are needed. I usually mix dry ingredients in a large plastic bag and leave it on the counter until I need it!