Here is a recipe Shabin posted on another thread, it's the first thing I thought of reading your post. I would use your 2 cups of carrots and omit the pineapple (I'm just not a fan of pineapple baked in anything, and I think that should work trading the extra carrots for pineapple in the recipe). Hopefully you have a couple apples and everything else is pretty basic! These sound so good, I saved the recipe but I haven't tried them yet.



Morning Glory Muffins (courtesy of healthykids.com)
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1-1/4 cups packed brown sugar
2 medium apples, peeled, cored, and chopped (1-1/3 cups)
1-1/4 cups finely shredded carrots
1/2 cup raisins
1 8-ounce can crushed pineapple (juice pack), undrained
2/3 cup cooking oil
3 eggs
1/2 teaspoon vanilla

1. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside.
2. In a large bowl combine flour, baking soda, cinnamon, and salt; stir in brown sugar. Stir in apples, carrots, and raisins. In a medium bowl combine undrained pineapple, oil, eggs, and vanilla. Add pineapple mixture to flour mixture; stir just until moistened.
3. Spoon batter into prepared muffin cups. Bake in a 375 degree F oven about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 18 muffins

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Heres another from Oregano

like these but they require 3 cups of shredded carrot...

Carrot Cake Cupcakes

2 cups sugar
1 1/3 cups vegetable oil
1 teaspoon pure vanilla extract
3 extra-large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
3 cups grated carrots (less than 1 pound)
1 cup raisins
1 cup chopped walnuts

For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar

Preheat the oven to 350 degrees F.

Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.

Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.

For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.

When the cupcakes are cool, frost them generously and serve.

__________________
You must do the thing you think you cannot do~
-Eleanor Roosevelt