Carrot Cake, or Muffins with Cream cheese frosting

A friend recently asked if I had a good Carrot cake recipe. I remembered this one right away!
This is a recipe I found in a food and Drink Mag. I made it for one of the boys Birthday parties and everyone loved it! I have changed it slightly from the original recipe.

3 cups flour (I used unbleached wheat in a cake or light speltt and whole wheat in a muffin)
3 cups sugar
1 tsp salt
1 tsp baking soda
1 Tbs ground Cinnamon
1 1/2 cups sunflower or light olive oil
4 eggs
1 tbs vanilla
1 1/3 cups cooked and pureed carrots (its about 3 large carrots)
3/4 cup shredded carrots

Cream cheese Frosting for the cake

250 g cream cheese at room temp.
6 Tbs butter, unsalted
3 cups icing sugar
1 tsp vanilla
juice of 1/2 a lemon for a bit of sharpness, optional

Method:
preheat oven to 350

grease 2 9 inch round pans, a square pan or muffin tin

mix flour, sugar, salt, baking soda and cinnamon. Add oil, eggs and vanilla and mix with an electric mixer. fold in pureed and grated carrots.

pour into prepared pans or tins and bake for 15-20 mins for muffins, or 40 - 50 mins for cake. I usually check them and do the tooth pic test. Usually I can SMELL when they are done. allow to cool completely before icing.

for the frosting:
cream together the cheese and butter with the mixer, slowly adding the sugar until smooth. Mix the vanilla and lemon juice (if using lemon) and add just enough for a spreading consistency!

enjoy!