To begin, sift the whole wheat flour, baking powder, baking soda, and salt to incorporate air. Keep aside.
In a large bowl, whisk the eggs. Add in the powdered sugar gradually as you continue whisking the eggs.
Next, add in the oil and cinnamon powder. Mix.
Gently fold in the flour in batches so that it forms a smooth batter. Add in a bit of milk if required.
Finally, add in the grated carrots and mix.
In the meantime, preheat the oven at 180°C.
Grease the muffin molds and pour in the batter up to 3/4 levels. Tap once to remove air bubbles.
Bake at 180°C for 10-15 minutes. The baking time varies based on the oven and the size of the muffin moulds.
Check with a toothpick if the muffins are done. Move them to a rack. Allow them to cool completely before you de-mould.
The Cinnamon Carrot Muffins are ready to serve.