• Preheat oven to 400 and set the center rack.
• Combine the flour, baking powder, baking soda, salt, and spices in a large bowl.
• In a separate bowl whisk the chia eggs and sugar together, then stir the carrots into the mix and let stand for 8-10 minutes.
• Add the orange juice, butter, raisins, and nuts to the carrot mix.
• Stir the flour mix in without overmixing—only until moistened, not smooth.
• Form into muffin cups or a lightly greased 12-cup muffin pan (I use cast iron).
• Bake 15-20 minutes or until an inserted toothpick comes out clean.
• Let cool a few minutes before removing from pan.
• Cool thoroughly before frosting and adding toppings.
• After serving refrigerate.

Cream Cheese Frosting

• Beat the cold cream cheese, room temperature butter, and vanilla in a bowl until blended.
• Slowly add the powdered sugar a little at a time and beat until smooth or desired consistency.
• Top the cooled muffins with a syringe or spatula and add preferred toppings.
• Refrigerate for up to a week or freeze for 3-6 months.