1.Preheat the oven to 350°F and line a muffin tin with eight paper liners.
2.In a large bowl, whisk together the flour, brown sugar and white sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3.Beat the egg in a separate bowl, then stir in the vegetable oil and vanilla extract until well combined.
4.Add the wet ingredients to the dry mixture, stirring just until moistened.
5.Fold in the grated carrots.
6.If you want to add nuts, dust them with flour and then gently mix in the batter.
7.Divide the batter evenly among the eight prepared muffin liners.
8.Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9.Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
10.Serve and enjoy.