Ingredients

• 1.33 cups all-purpose flour
• 1.5 teaspoons ground cinnamon
• 1.5 teaspoons baking soda
• 1.25 teaspoons baking powder
• 0.5 teaspoons salt
• 3 eggs
• 1 cup white sugar
• 0.75 cups vegetable oil
• 1 teaspoon vanilla extract
• 2 cups grated carrot
• 0.25 cups cream cheese , softened
• 2 tablespoons butter , softened
• 1 teaspoon vanilla extract
• 1.5 cups sifted confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). 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.
2. 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.
3. 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.
4. 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.

Nutrition per serving