Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray and set aside.
In a large bowl, mix the first 6 ingredients and mix well.
In a separate bowl, whisk the egg lightly, and then whisk in the remaining ingredients. Add to the flour mixture and stir until just combined, do not over mix. Gently fold in the carrots then spoon evenly into the muffin pan.
Bake until a toothpick inserted into the center comes out almost clean, about 25 minutes. Remove muffins from pan and cool on a rack.