Carrot Cake Muffins with Cream Cheese Icing

Combine all dry ingredients in a bowl (NOT Shredded Carrot).

In a separate bowl, start with Shredded Carrots, then add oil. Then mix in dry ingredients and finally add the eggs. Mix well, but until just combined. You shouldn’t be able to see pockets of egg white or yolk.

Grease a muffin tin well with butter or vegetable oil. Ideally, cut out small circles of parchment paper and place in the bottom of each tin. Fill 2/3 of the tin.

Bake in a 350F degree oven for approximately 20 minutes*, rotating halfway.

*Oven temperatures can vary greatly. Check every ten minutes. These can bake in about 13 minutes.
**This is a quick-bread, so they will not raise much. This is normal for this recipe.

Beat together Cream Cheese, Butter and Vanilla Extract.

Add Powdered Sugar 1/2 cup at a time until loose and silky.

*Humidity can effect the outcome of the Icing. If the Icing is too dry you can whisk in some milk or cream. If too wet, add in additional powdered sugar, one tablespoon at a time.