Instructions: Mix first six ingredients in a bowl. Make a well in the center of the batter. Combine oil and eggs and pour into well; mix gently. Add carrots, pineapple and vanilla. Fill paper-lined or greased muffin cups three-fourths full. Bake at 375 for 25 minutes.

For icing, cream together the cream cheese and egg white. Add powdered sugar and vanilla; mix until creamy.

Yield: 12 to 16 muffins

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