• Preheat oven to 425°F.
• Peel and finely shred carrots using a box grater or food processor.
• Line a muffin tin with parchment liners.
• In a bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
• Using an electric hand mixer or a stand mixer, add the butter and sugar to a large bowl and cream together for 2–3 minutes. Add the vanilla and mix.
• Beat in one egg at a time until all are added.
• Add half of the dry mixture to the butter and sugar mixture and mix well. Then add the other half and mix until combined.
• Add the shredded carrots to the batter and mix until well blended.
• Fold in the optional pecans.
• Fill the cupcake liners ¾ full with the batter
• Bake for 5 minutes on 425 degrees, then turn the oven temperature to 350 degrees and bake: Standard muffins: 12–15 more minutes. Larger bakery-style muffins: 15–18 more minutes. Tips to check for doneness: Tops are golden and domed. Centers spring back when lightly pressed. Toothpick comes out clean or with a few moist crumbs. Edges just start to pull slightly from the liner
• Let cool 5–10 minutes in the pan. Remove muffins from the tin and let them cool on a cooling rack. These muffins are delicious with or without icing! Cool muffins completely before icing.

Icing Directions

• In a large bowl, add the softened cream cheese and butter and beat until smooth.
• Add the powdered sugar and vanilla and beat until well combined.
• Thin out with 1 tablespoon heavy cream or milk if needed. If still too thick, add more cream or milk 1 tablespoon at a time.
• Ice the muffins.