Carrot Muffins With Cream Cheese Icing

• 4 cups Grated Carrot
• 1-1/4 cup Vegetable Oil
• 4 whole Eggs
• 1-1/2 cup Sugar
• 1/2 cups Half-and-half
• 1 Tablespoon Fresh Grated Ginger
• 1 cup Raisins
• 3-1/2 cups Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 2 teaspoons Pumpkin Pie Spice
• 2 blocks Cream Cheese
• 1/4 cups Butter
• 3 cups Icing Sugar
• 1/3 cups Whipping Cream

1. Preheat oven 325F.
2. Altogether in one bowl, mix carrots, oil, eggs, sugar, half-and-half, ginger and raisins.
3. In another bowl, sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
4. Mix the flour mixture into the wet mixture until combined. Pretty easy, eh?
5. Depending on how you like your muffins, you can either use liners in your muffin pans, or just spray them. Next, fill each cup about 3/4 full, then into the oven to bake for about 23 minutes. Test for doneness with a toothpick. Let the muffins cool slightly in the pans, and then finish cooling them on a cooling rack.
6. While the muffins are baking, make the cream cheese icing! In your mixer, whip together the butter and cream cheese. Once this is soft, mix in the icing sugar until combined. Scrape down the bowl, then on medium-high speed, slowly drizzle the whipping cream in. This will make it light and soft. Try to refrigerate this for about 2 hours before icing the muffins.
7. Enjoy!

carrot, vegetable oil, eggs, sugar, ginger, raisins, flour, baking powder, baking soda, salt, pie spice, cream cheese, ubc, icing sugar, whipping cream

Taken from tastykitchen.com/recipes/desserts/carrot-muffins-with-cream-cheese-icing/ (may not work)