Step 1

Preheat oven to 400°F. Lightly grease 12 muffins cups or cupcake liners with vegetable cooking spray. Set aside.

Step 2

In a large mixing bowl whisk together the dry ingredients: flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and sugar. Make a well in the center.

Step 3

In a small mixing bowl whisk the eggs until blended. Add the milk, sour cream, melted butter and vanilla and whisk again. Pour the sour cream mixture and carrots into the flour. Fold together with a spatula until the dry ingredients are just moistened. Don’t over-mix.

Step 4

Using a large ice cream scoop, portion out a heaping mound of batter and drop into the muffin tin well leaving the batter rounded on top. Repeat with the remaining batter filling all 12 muffins wells. Set the unbaked muffins aside for 15 to 20 minutes before baking.

Step 5

Bake at 400°F for 16 to 20 minutes or until just set and a toothpick inserted in the center comes out with no wet batter. Cool the muffins in the pan on a rack for 5 minutes. Transfer the muffins to a wire rack to cool. The muffins can be slightly warm when glazed.

Step 6

While the muffins are cooling prepare the glaze. In a small deep bowl, whisk together the powdered sugar, milk and vanilla until smooth. Dip the muffins (top down) into the glaze covering the muffin top completely. Sprinkle pecans on top and set on the wire rack to dry for a few minutes before serving. The glaze dries quickly.