Carrot cake muffins with cream cheese frosting, but NO eggs or dairy required ? I had to decorate them cute for Easter with some pecans, and tiny real piece of carrot and some rosemary! Recipe below I hope you love them!

Ingredients:
2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup brown sugar
1/4 tsp salt
1 1/4 cups oat milk
1/3 cup oil like canola
1 cup shredded carrot

Frosting:
1/2 container (113g) vegan cream cheese
Splash of milk
1 tbsp vanilla
3-4 cups (approx, see below) powdered sugar

Directions:
Preheat oven to 425 F. Prepare muffin tin with 12 non-stick muffin liners.
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, sugar and salt until combined. Add the oat milk and oil and stir until just combined. Try not to over mix, only stir until the dry ingredients are fully incorporated (some small lumps are okay!).
Fold in the shredded carrot and gently mix until just combined.
Divide all of the batter evenly between the muffin cups.
Bake in preheated oven for 5 minutes. After 5 minutes, without opening the oven, reduce the temperature to 375 F and bake another 15-18 minutes, until golden brown on top and a toothpick inserted in the center comes out clean or with a few crumbs clinging to it (just no wet batter).

For the frosting I did half a container of vegan cream cheese (approx 113g) with a splash of milk and vanilla, and then kept adding powdered sugar until it reached my desired c...