Ingredients

• all-purpose flour - 1 ½ cups
• granulated sugar - ¾ cup
• baking powder - 2 tsp
• baking soda - ½ tsp
• salt - ½ tsp
• ground cinnamon - 1 tsp
• eggs - 2 large
• vegetable oil - ½ cup
• vanilla extract - 1 tsp
• grated carrots - 1 ½ cups
• cream cheese - 4 oz, softened
• powdered sugar - ¼ cup
• milk - 1 tbsp

Instructions

1. 1.

   Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

2. 2.

   In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

3. 3.

   In another bowl, beat the eggs, then mix in the vegetable oil and vanilla extract.

4. 4.

   Stir the wet ingredients into the dry ingredients until just combined. Fold in the grated carrots.

5. 5.

   In a small bowl, mix the softened cream cheese, powdered sugar, and milk until smooth.

6. 6.

   Fill each muffin cup halfway with the carrot batter, then add a small spoonful of the cream cheese mixture on top.

7. 7.

   Top with more carrot batter until the cups are about 3/4 full.

8. 8.

   Bake for 18-20 minutes or until a toothpick inserted comes out clean.

9. 9.

   Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.