1small can crushed pineapple lightly drained8 oz can
Cream Cheese Icing:
1stick butter 113 g or 1/2 cup
1stick cream cheese 226 g or 1 cup
¼teaspoonsalt
½teaspoonalmond extract optional
1teaspoonvanilla
3-4cupspowdered sugar Depending on how stiff you want the icing
Instructions
Pre-heat oven to 350 degrees.
Line 2-12 muffin muffin tins with 24 muffin liners
In a large bowl, whisk together oil and sugar. Add eggs one at a time until well combined.
Add dry ingredients and mix until just combined.
Add in pineapple and grated carrots and mix until just combined.
Pour into prepared muffin liners (fill them almost all the way to the top) and bake for ~20-25 minutes (it may take more or less depending on the oven so make sure to cook until a toothpick comes out clean)
Cream Cheese Icing:
In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
Add salt, almond extract, and vanilla. Whip until combined
On low speed, add the powder sugar ½ cup at a time
Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)