Step 1

Pre-heat oven to 400°F (200° C). Grease and flour a 12 medium size muffin tin or an 8 or 9 inch / 20-23 cm loaf pan.

Step 2

In a medium bowl whisk together the vegetable oil, beaten eggs, carrots and milk.

Step 3

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

Step 4

Add the dry ingredients to wet ingredients, stir with a spatula or wooden spoon just until combined (15 or 16 stirs no more). Spoon the batter into the prepared muffin tin and bake for approximately 18-20 minutes, test with a toothpick for doneness. When the toothpick is dry or a few crumbs attached they are done.

Step 5

Let cool for approximately 10 minutes in the pan then move to a wire rack to cool completely. Make sure the muffins are completely cool before frosting.

Step 6

In a medium bowl beat butter and cream cheese until creamy approximately one minute.  Add icing sugar a little at a time, continue beating, add salt and cream beat approximately 3 minutes until fluffy.