These mini carrot cake muffins are perfect for spring and can easily be made dairy-free. With simple ingredients, they taste incredible and are a hit with the whole family!
1: Preheat oven to 350°F.
2: Peel & shred the carrots.
3: In a large bowl, combine all ingredients.
4: Divide batter into a very well greased mini muffin tin.
5: Bake for 18-20 minutes.
6: Let cool.
7: Whisk together icing ingredients & chop walnuts (optional).
8: Top muffins with icing and crumbled walnuts.
