CARROT CAKE MUFFINS WITH CREAM CHEESE FROSTING

• Preheat the oven to 350 degrees F.
• Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment.
• Add the eggs, 1 at a time.
• In another bowl, sift together the flour, cinnamon, baking soda, and salt.
• With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients.
• Add the grated carrots to the remaining flour, mix well, and add to the batter.
• Mix until just combined.
• Line muffin pans with paper liners.
• Scoop the batter into 22 muffin cups until each is 3/4 full.
• Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean.
• Cool on a rack.
• When the cupcakes are cool, frost them generously and serve.

Frosting

• Beat the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment.
• Add the sugar and beat until smooth.

For carrot decoration:

• Melt butter in pan.
• Add carrots and syrup for a few mins.
• Place a small bunch on top of cupcakes!