Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper liners.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon, and a pinch of salt.

In a separate bowl, combine the grated carrots, brown sugar, eggs, and vegetable oil until smooth.

Slowly add the dry mixture to the wet ingredients, stirring gently until just combined.

Portion the batter into the muffin tins, filling about two-thirds full.

Bake for 18 to 20 minutes, checking for doneness with a toothpick.

Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth.

Once muffins are cool, frost each muffin with the cream cheese frosting.