I made these over the weekend and they are so moist and yummy! Everyone loved them!

1 1/2 c. sugar
1 c vegetable oil (i used canola)
3 large eggs
2 cups all purpose flour
2 teaspoons ground cinammon
1 teaspoon baking soda
1 teapspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 large)
1 cup coarsely chopped nuts (I omitted due to the baby's allergies)

You can cover with cream cheese frosting but I just left them plain and loved them like that.

Preheat oven to 350. Use baking cups or grease muffin cups --- I use the baking spray with flour in it by Pam because I hate muffin cups.

Bake for 20-25 minutes or until tops are golden brown and a toothpick inserted comes out clean.

Let me know if any of you need the cream cheese frosting recipe, although I prefer them without since I give them to the baby and also froze some to take for breakfasts in the morning.

It made about 15 muffins, but I used large muffins tins.