Preheat oven to 350 degrees F. Line a muffin tin with paper cups or grease lightly. Set aside.
Whisk the sugar, oil, and eggs together in a large bowl, mix well to combine. Add the flour, baking soda, baking powder, cinnamon, nutmeg, and cloves. Mix until fully combined. It's important to combine the ingredients well but do not over mix. Fold in carrots with a large spoon to combine.
Fill each muffin cup about ⅔ of the way full of batter, leaving any remaining cups empty.
Bake the muffins 20 to 24 minutes, or until a toothpick comes out clean. Remove the muffins from the pan onto a cooling rack. Allow them to cool completely before frosting.
Make the Topping:
To make the frosting, add the butter, cream cheese, vanilla, sugar and heavy cream in a small bowl. Beat with an electric mixer until smooth and fluffy.
Top each muffin with the cream cheese frosting and sprinkle with chopped walnuts.
Recipe adapted from ShugarySweets.comTake out the cream cheese and butter to soften before preparing the muffins.
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
Thanks for visiting TheMountainKitchen.com We hope you like this recipe. Please share your thoughts about this recipe with us!