I apologize in advance for not uploading instruction photos. It was almost midnight when I decided to make these so the lighting was horrible as you an imagine.
3/4 cup sugar
3/4 cup brown sugar
5 carrots, shredded
3 apples, shredded
2 cups flour
1/4 cup corn starch
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
Bring butter and the sugars to a boil. Swirl and stir until the sugar melts and the mixture starts to bubble. This takes some time as you'll find that the butter and sugar doesn't want to mix at first.
Take it off the heat and pour into a bowl containing shredded carrots and apples. Stir to coat and to cool down the caramel.
When the temperature drops, mix in the eggs.
Sift together the dry ingredients and pour into the carrot mixture. Stir just until incorporated and there are no more visible clumps of flour. DO NOT over mix. please. I've done it and it tastes like rubber.
Bake in a 350 oven for 25 minutes and test with a tooth pick. These were giant muffins so 25 minutes was just enough to cook it through. If you are using standard muffin tins then I'm sure 20 minutes would be sufficient.