Gather all the things required to the counter top.
Preheat oven to 180 deg C.
Mean while wash, peel and grate carrots. Keep aside.
Sift flour, baking powder, baking soda and salt in a bowl. This is to ensure even mixing.
In another mixing bowl, using a whisk mix well curd and oil.
Add sugar, vanilla and mix until it is dissolved.
Add the sifted flour mixture (dry ingredients) and mix gently. Do not over mix.
Lastly add carrots and fold (mix gently) the mixture so that carrot is mixed with the batter.
Line a muffin tray with muffin liner (I use two for better looks) and pour batter until ¾th of it.
Make sure to spoon equal amount of the batter in all the muffin liners.
Bake for 15- 18 minutes or until a tooth pick inserted comes out clean.
Cool over a wire rack before storing. Keeps good at room temperature for 2 days.