Carrot Cake Muffins

Carrot Cake Muffins For the muffins: 1 cup granulated sugar ½ cup canola oil 2 large eggs 1 cup all-purpose flour ½ tsp baking soda ½ tsp baking powder 1 tsp cinnamon 1 cup shredded carrots For the topping: 2 Tbsp unsalted butter, softened 2 oz cream cheese, softened ½ tsp vanilla extract 1 cup powdered sugar 1-2 Tbsp heavy cream ½ cup chopped walnuts Preheat oven to 350°F. Spray muffin tin with baking spray. Set aside. In a large bowl, mix the sugar, oil and eggs together. Add in flour, baking soda, baking powder, and cinnamon. Mix until fully combined. Fold in carrots. Using a large cookie scoop, fill muffin tin with batter about ⅔ full each. You should get 10-12 muffins. Bake for 20-24 minutes. Remove from pan and cool completely. For the frosting, beat the butter, cream cheese, vanilla, sugar and heavy cream until smooth and fluffy. Drizzle over each muffin and add a sprinkle of the chopped walnuts. Serve