Add the cooking oil, granulated sugar, and brown sugar to a mixing bowl.
Add the plain yogurt , egg and whisk until well combined.
Add the vanilla extract and mix until smooth.
Add the grated carrots and mix well.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
Gradually add the dry ingredients to the wet mixture and mix until just combined.
Fold in the raisins if using.
Divide the batter evenly among the lined muffin cups.
Bake at 180°C (350°F) for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for a few minutes.
Transfer them to a wire rack and let them cool completely. Serve and enjoy.
