Preheat your oven to 180°C and line your muffin tin with paper liners. In a large mixing bowl, combine the flour, sugar, Dr. Oetker Baking Powder, Dr. Oetker Vanilla Sugar, cinnamon, nutmeg, ginger, and salt. Whisk together until evenly mixed.

In another bowl, beat the eggs and then add the oil, whisking until smooth. Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until just mixed. Do not overmix, as this will make the muffins dense.

Fold the grated carrots into the batter until they are evenly distributed. Use an ice cream scoop or spoon to fill each muffin liner about three-quarters full with the batter.

Bake the muffins in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.