Carrot muffins with (St Pattys day) cream cheese icing

I must credit my flatmate for these, before I go any further. We had a belated St Pattys Day BBQ last night and the green icing matches the balloons, cups and plastic cutlery.

This is just the good old Edmonds Carrot Cake recipe which works perfectly as cupcakes (which, in my experience, is unusual...)

3 eggs

1c sugar

3/4c canola oil

2c flour

1tsp baking powder

1tsp baking soda

1/2tsp cinnamon

3c grated carrot

The original recipe also calls for 3/4c crushed pineapple (drained) and 1/2c chopped walnuts but I presume these were left out...

- Preheat oven to 180deg C

- Beat eggs and sugar for 5 mins until thick

- Add oil and beat for a further minute

- Sift flour, baking powder, soda and cinnamon.

- Fold carrot into egg mixture.

- Fold flour mixture into egg/carrot mixture.

- Spoon into muffin cups or a greased 20cm round ring tin.

- Bake for 50-55mins if a cake, unsure about the time for muffins to be honest.

- When cold, spread with cream cheese icing.

These muffins were FANTASTIC. However I bit into one today and it may or may not be mouldy... I actually made carrot muffins a fortnight ago with apple sauce (as a substitute for oil, because it's lower in fat) and they were mouldy in 3-4 days which is my experience when baking with yoghurt or apple sauce. However it may have been that my flatmate put something green in the muffins, which I highly doubt. It definitely was not the icing soaking through to the muffin as Tom suggested. It's a real shame because the muffins were perfectly moist, not too sweet and not too carroty. And, my personal pet hate with carrot cake, they didn't contain sultanas! But I would recommend only to make if you can guarantee they'll all be eaten within 6-12 hours sadly.

NB: After some googling I have discovered that cooked carrot often turns green! So not mould, good news.