Carrot Muffins

In a bowl, mix all the icing ingredients with a hand mixer. Pour the preparation into a pastry bag fitted with a small tip. Set aside.

Preheat the oven to 375 °F (190 °C). Line a muffin tin with paper or silicone baking cups.

In a bowl, mix the flour, baking soda, and spices.

In a second bowl, beat the brown sugar with the oil. Add the eggs, vanilla extract, carrots, and pecans.

With a wooden spoon, gently incorporate the dry ingredients to the wet ingredients.

Pour about 22.5 ml (1 ½ tablespoon) of the muffin preparation into each baking cup. Then, add about 7.5 ml (½ tablespoon) of icing on top. Finally, fill all the baking cups with the remaining muffin preparation.

Cook in the oven for 18 to 20 minutes or until a toothpick inserted in the middle comes out clean. At this point, it’s normal that a little icing comes out the top of the muffins.

Let cool for about 10 minutes.

Finally, fill the opening on top of each muffin with the remaining cream cheese icing.