Preheat oven to 400 degrees. Spray a muffin pan with non-stick spray or use muffin liners. (I used silicone muffin pans.)
Mix together all dry ingredients in a large bowl. In a small bowl, combine the liquid ingredients. Add the liquid to the dry and mix just long enough to combine. Add the carrots and raisins and stir to combine.
Spoon the batter into the muffin cups–it will be very thick. Sprinkle with vanilla sugar, if desired. Bake for 15-20 minutes, until a toothpick comes out clean.
People sensitive to soy may try substituting rice milk or other non-dairy milk.