Ingredients

Muffins:

1 ⅓ cups all-purpose flour
1 ½ tsp ground cinnamon
1 ½ tsp baking soda
1 ¼ tsp baking powder
½ tsp salt
3 eggs
1 cup white sugar
¾ cup vegetable oil
1 tsp vanilla extract
2 cups grated carrot

Icing:

¼ cup cream cheese, softened
2 Tbs butter, softened
1 tsp vanilla extract
1 ½ cups sifted confectioners’ sugar

Directions

Step 1

Preheat the oven to 350 degrees. Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together flour, cinnamon, baking soda, baking powder, and salt; set aside.

Step 2

Beat eggs and sugar until frothy and lightened in color. Stir in oil, vanilla extract, and grated carrot; fold in flour mixture. Pour batter into prepared muffin tins.

Step 3

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.

Step 4

Meanwhile, prepare frosting by beating cream cheese, butter, vanilla, and confectioners’ sugar together until fluffy. Frost the cooled muffins and chill until ready to serve.