Preheat oven to 350°F. Spray muffin tin with baking spray. Set aside.
In a large bowl, mix the sugar, oil and eggs together. Add in flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and cloves. Mix until fully combined. Fold in carrots.
Using a large cookie scoop, fill muffin tin with batter about 2/3 full each. You should get 10-12 muffins.
Bake for 20-24 minutes. Remove from pan and cool completely.
For the frosting, beat the butter, cream cheese, vanilla, sugar and milk until smooth and fluffy. Drizzle over each muffin and add a sprinkle of the chopped walnuts. Serve and enjoy!
Notes
Spray a muffin tin with baking spray. You don't need to use liners for these muffins!
If your batter is really thick, don't worry, it should be! Don't overbeat it.
Use a large cookie scoop (I like this one) to portion out your muffin batter so they are even. This recipe makes 10-12 muffins!
Let your muffins cool COMPLETELY before adding the glaze!
Store muffins in an airtight container in the refrigerator for best results. You'll want to keep that cream cheese frosting chilled. If you're skipping the icing, you can store these at room temperature.