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.
