For the Muffins:

1. Preheat oven to 350 degrees F.
2. Place carrots in food processor and process until smooth.
3. Add the sugar and eggs to the food processor and process until well combined.
4. Add the vegetable oil and process once more.
5. Combine the flour, cinnamon, baking soda, baking powder and salt and slowly add to the food processor.
6. Prepare muffin tins and fill ¾ of the way with the batter.
7. Bake 20-25 minutes or until the toothpick test comes out clean.
8. Let the muffins cool before frosting, or frost as you serve them.

For the Icing:

1. Combine all of the above ingredients in a food processor; process until smooth and creamy, but not runny. You control the consistency with the amount of cream you add, so only add a little at a time.
2. The recipe makes one cup of icing.