Carrot Muffins

Carrot Muffins 1 ½ cups sugar 1 cup vegetable oil 3 eggs 2 cups all-purpose flour 1 ½ tsp ground cinnamon 1 tsp baking soda 1 tsp vanilla ½ tsp salt ¼ tsp ground nutmeg 3 cups shredded carrot 1 cup coarsely chopped nuts (optional) Heat oven to 350°. Mix sugar, oil and eggs until blended; beat for 1 minute. Stir in remaining ingredients except the carrots; beat for 1 minute. Stir in the shredded carrots. Pour in to cup cake liners (about ¾ full). Bake until wooden toothpick comes out clean. Frost with Cream Cheese Frosting: 1 package (8 oz) cream cheese, softened 1 Tbs milk 1 tsp vanilla Icing sugar to taste (about 1 – 1 ½ cups) Beat cream cheese, milk and vanilla until smooth. Gradually beat in icing sugar until smooth and of spreading consistency.