• Using a mixer, beat eggs until light and fluffy. Add oil and sugar. Mix well. Gradually add dry ingredients, (flour, cinnamon, nutmeg, baking soda, baking powder and salt) mix until combined. Stir in carrots and vanilla. Let batter sit at room temperature for 30 minutes.

Muffins

• Line 2 muffin pans with muffin liners. Fil the liners 3/4 of the way fill.

  Bake at 400 degrees for 5 minutes. Turn down oven after 5 minutes to 325. Bake for 15 more minutes. Poke with a tooth pick. When it comes out clean. The muffins are done.

  Remove from the muffin tin and cool all the way.

  Frost with buttercream frosting.

Cake

• Grease a 9x13in pan or a bundt pan. Pour in the batter. Bake at 350 for 45-50 minutes. Check for doneness with a tooth pick or a skewer.

Cream Cheese Frosting

• 1/2 butter softned

  1 8oz package cream cheese ( room temperature)

  3.5 cups powdered sugar

  Beat together the frosting and the cream cheese. Mix until the mixture is smooth. Slowly add the powdered sugar, mix on low until the powdered sugar is incorporated. Beat for 2 minutes on medium speed. Spread on cooled cake or muffins.