Carrot Cake Muffins

Carrot Cake Muffins:

• 1 1/2 cups vegetable oil
• 2 cups sugar
• 4 eggs
• 2 cups flour
• 2 tsp. baking soda
• 1 tsp. salt
• 3 tsp. cinnamon
• 2 tsp. vanilla extract
• 3 cups grated carrots

1. Sift flour, baking soda, salt and cinnamon together in a bowl.
2. In a stand mixer combine sugar and oil.
3. Add eggs and blend well.
4. Next, add the dry sifted ingredients to the sugar and egg and oil mixture. Beat well.
5. Add the vanilla and grated carrots and blend.
6. Fill muffin tins with muffin cup liners.
7. Fill 2/3 full with the batter.

Bake in a preheated 325 degree oven for approximately 20-25 minutes or until an inserted toothpick comes out clean.
Cool completely before frosting.

FROSTING:

• 1 stick butter
• 1 8 oz. package of cream cheese
• 1 pkg. confectioners' sugar
• 2 tsp. vanilla extract

1. Take the butter and cream cheese out of the refrigerator to soften.
2. Place in a butter and cream cheese in a bowl and beat together.
3. Add  confectioners' sugar and vanilla until it comes to a spreading consistency.
4. Frost the muffins.

If you prefer - make a cake with the batter. Bake in three 8 inch cake pans that have been well greased. Bake in a preheated 325 degree oven for approximately 45 minutes or until an inserted toothpick comes out clean.