1.5 cups all purpose flour
1 Tbs. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1 & 1/4 cups shredded carrots
1 can (8 oz.) crushed pineapple, drained
1/2 cup packed dark brown sugar
1/2 cup 1% milk
2 Egg whites
2 Tbs canola oil
1/2 tsp. grated orange zest
1/2 cup raisins
1 Pkg (8 oz.) Neufchatel cream cheese
1 cup confectioners' sugar
 and 
marzipan carrots (Baby/sliced carrots), optional

Preheat oven to 350 F. Grease 9 muffin cups. Combine first 4
ingredients; reserve. Stir together carrots, pineapple, brown
sugar, milk, egg whites, oil, zest and if desired, raisins. Stir
in flour mixture. Divide among muffin cups. Bake 20-25 minutes or
until toothpick inserted into centers comes out clean. Remove
from pan, cool completely on rack. If desired, beat cream cheese
and confectioners' sugar until fluffy; spread over muffins and
garnish with baby carrots.